Zucchini and Olive Salad

From Arlington shareholder Eileen Hanning— adapted from the cookbook “Essential Pepin” by Jaques Pepin

2 zucchini (about 1 1/2 pounds)
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 tablespoons white wine vinegar*
1/4 C corn or safflower oil*
1/4 C pitted oil-cured olives*
2 tablespoons chopped fresh chives*

*I used olive oil, red wine vinegar, Kalamata olives, and cilantro because that what I had on hand, and it worked great.

Preheat oven to 400 degrees
Wash zucchini, trim off ends and cut into 1/4-inch thick rounds. Arrange rounds in one layer on a cookie sheet and sprinkle with salt. Bake for 5 to 7 minutes, until the zucchini renders some of its moisture and softens slightly.
Transfer zucchini to a bowl and toss gently with the pepper, vinegar, and oil. Serve immediately, garnished with olives and chives.