Zucchini Salad

This one is from French chef Jacques Pepin, and is in honor of my mother's birthday yesterday, because she found herself quite surprised that she liked this.  I find that it can take on the longer side for the zucchini to take on the more browned look, which I like.

• 2 medium zucchini
• ½ teaspoon salt
• ½ teaspoon ground black pepper
• 2 tablespoons white wine vinegar
• 4 tablespoons corn or safflower oil

1. Preheat oven to 400 degrees.
2. Wash the zucchini, trim and discard the ends, and cut crosswise into 1/4-inch thick rounds. Arrange the rounds in one layer on a large cookie sheet and sprinkle them with the salt. Place in oven for 5 to 7 minutes, until they soften slightly.
3. Transfer the rounds to a bowl and toss them lightly with the pepper, vinegar and oil. Serve immediately.