Zucchini Alla Scapece (Fried Zucchini)

6 - 8 medium zucchini’s, cut into batons
small handful of mint leaves
2 quartered garlic cloves
1T white wine vinegar
salt
3T extra virgin olive oil
olive oil for frying.

Fry zucchini batons in batches in a little oil (I used much much less than the recipe suggests, and undercooked mine a little, as that is how I prefer them), along with the garlic cloves. Cook until they are coloured and have softened.

When zucchini are ready dress with vinegar, extra virgin olive oil and salt. Finely chop mint and stir through. Let sit to allow flavours to develop before serving.