Cut the zucchini into 1 inch slices. Sauté in hot oil until light brown, and drain on absorbent paper. In a casserole place 1 layer of zucchini. Dot with chopped garlic, basil, oregano and parsley. Sprinkle with pepper. Repeat until all zucchini are use. Boil vinegar for 5 minutes and pour over squash,. Let marinade at least 12 hours. Drain and serve. Can be kept for over a week in refrigerator. Serves 8