Zucchini Vinaigrette Serves about 4 as an appetizer. We first tasted this simple and scrumptious appetizer at San Francisco’s Mama Lupo’s restaurant in the 1970s, and have been recreating it in several family kitchens ever since. The amounts of oil in the recipe are approximate. 4 - 5 medium zucchini ½ cup vegetable oil for sauteing, more as needed ½ cup good olive oil, more as needed ¼ cup red wine vinegar, more as needed ¾ teaspoon dried oregano ¾ teaspoon salt salt ¼ teaspoon freshly ground black pepper 1 skinny baguette, sliced, slices cut in half Trim zucchini and sli ce thinly. Try for less than ¼ - inch thick. In a wide shallow skillet, heat the vegetable oil over medium heat. Fry zucchini in a single layer, until rich dark brown on one side. Turn with tongs and fry until dark on second side. Meanwhile, combine olive oil, vinegar, oregano, salt, and pepper in a large bowl. As squash browns, transfer to bowl with vinaigrette. Repeat until all squash is cooked, adding more vegetable oil to pan as needed. Now taste zucchini and dressing. You will probably need to add more olive oil, vinegar, salt, and pepper to make a well - seasoned appetizer, with plenty of dressing to moisten bread. Serve at room temperature, asking guests to fork pieces of zucchi ni onto bread and add some dressing.