Place the sliced zucchini in a colander and sprinkle with kosher salt. Toss gently to coat and let rest for 30 minutes.

In a small bowl, combine the fresh basil, flat-leaf parsley, and garlic. Stir well and let mingle.

Heat extra-virgin olive oil in a frying pan over medium heat. Add zucchini slices in batches and fry for about 3 minutes on each side until tender and light golden brown.

In a baking dish, arrange half of the fried zucchini. Top with half of the herb mixture and drizzle with red wine vinegar. Season lightly with salt and black pepper.

Continue layering with remaining zucchini, herb mixture, and red wine vinegar. Finish with a light seasoning of salt and pepper.

Set aside at room temperature for at least 30 minutes. Baste occasionally to absorb flavors.