Light, fresh, simple and stunning flavors. Lovely to serve alongside some marinated fish as a starter. Thank you Marcella Hazan.
2 lbs zucchini, as young and firm as possible, thoroughly cleaned, ends removed
4 garlic cloves; peeled and slightly mashed
2 tbsp fresh mint leaves, torn into bits
Light olive oil; or vegetable oil, for frying
3 tbsp white wine vinegar
2 tbsp extra virgin olive oil
Cut the zucchini into rounds or slices lengthwise and place in a colander. Sprinkle with salt and mix gently. Let stand for 30 minutes to allow the water to come off the zucchini.
Put the mashed garlic and mint into a large bowl.
Remove the zucchini from the colander and pat dry. Heat the oil in a large skillet until very hot, then place the zucchini in a single layer in the skillet. Cook on both sides until golden brown, then transfer to the bowl with the mint and garlic.
Sprinkle the zucchini with a little vinegar, then continue cooking any remaining zucchini. Sprinkle with more vinegar when done.
When all the zucchini are done, add olive oil and season to taste with freshly ground black pepper.
Serve immediately or the next day