Quarter the zucchini lengthways and cut the quarters into pieces approx. 5 - 6 cm long. Cut the garlic clove into very fine slices. Heat the olive oil and fry the zucchini until they have taken on a little color, do not save on oil. Reduce the temperature and add the garlic. Do not continue to fry for too long, the zucchini and garlic should still bite.
Mix lemon juice with salt and pepper until the salt has dissolved and mix with the zucchini. Finely chop the flat-leaf parsley and mix in with the caper apples or capers, season again if necessary. Let it steep for at least 2 hours.
Tastes very good with grilled food or with some sheep`s milk feta as a simple starter.
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