Peel the zucchini with a potato peeler, make sure that there’s not any piece of the green skin that will make it bitter.
Make slices with the peeler, until you get to the heart of the zucchini, where the seeds are.
In a glass bowl, put in the water and the vinegar (this can variate, along with the zucchini slices and cover with plastic film. Leave it macerating over the night in the fridge.
The next morning, drain the liquid, leaving the slices in the bowl. Dress with just enough olive oil to coat the slices and add the garlic, parsley, and salt.
Mix them well with a spoon and cover them again. Leave them again for 2 hours in the fridge. Serve chilled!
