Add oil and spices together in a small saucepan, cover and heat over medium-low until just starting to simmer, about 3-5 minutes. Remove from heat and allow spices to infuse the oil for at least an hour, longer if possible.
Layer the zucchini in a colander set over the sink, sprinkling lightly with salt as you go. Place a heavy object on the top to weigh it down (I used canning jars). Let stand for 1 hour, then pat the slices dry with paper towels or clean kitchen towels.
Combine the vinegar, water, and 2 tablespoons of salt in a large pot and bring to a boil over medium-high heat. Stir to dissolve the salt. Add the zucchini, using a wooden spoon to submerge it in the brine. Cover and boil until the zucchini slices have lost their bright green color, about 3 minutes. Remove the slices from the brine and lay them on clean kitchen towels to dry for 1 to 2 hours.
Layer the dry zucchini in a quart sized canning jar and pour Aleppo oil over the top. You should have just enough to cover the zucchini but if not, pour over additional oil. Screw the lids on tightly and let sit at room temperature for 24 hours. Check to make sure the zucchini remains completely covered; if not, add more oil.
Let the zucchini cure in the refrigerator for 1 week before using, then store in the refrigerator for up to 3 months. To serve, remove from the jar only as much as you plan to use and let it come to room temperature. Top off the jar as necessary to keep the zucchini submerged.
You can completely skip the first step and just use plain ol' olive oil. I just wanted to experiment and try something different.
Place all ingredients except the lemon juice in a medium saucepan and mix to combine. Bring to a boil, then reduce to a simmer and cook, stirring occasionally, until most of the liquid has evaporated but with a small amount of syrupy liquid remaining. Transfer to a small, air-tight jar and cool to room temperature. Taste, adding lemon juice as needed to balance the sweetness. Store in the refrigerator for up to 2 weeks.