Marinated Zucchini

This dish is even better made a day in advance,
as it gives the zucchini plenty of time to absorb
the flavors of the garlic, mint and wine vinegar.

Ingredients:
1 medium zucchini
2 large garlic cloves
a handful of mint leaves
1 cup of white wine vinegar
1 cup of water
olive oil for frying
sea salt and pepper

Directions:
Slice the zucchini into 3-4 mm thick rounds.
Place the sliced zucchini in a colander
sprinkling with salt.
After 1-2 hours rinse them in water
and pat them dry with paper towels.
Heat the oil and fry the zucchini in batches.
Fry for about 3 to 5 minutes,
or until golden brown on the bottom.
Use a slotted spoon to transfer the
zucchini slices to the lined platter to drain.
In a deep bowl, put fried zucchini slices
and finely chopped garlic.
Chop and mash peppermint leaves
and add into the bowl.
Place water and vinegar in a
small pot and bring to boil.
Reduce the heat so the liquid
just simmers for another five minutes.
Pour hot vinegar to cover the zucchini
and leave to rest at room temperature
for at least 24 hours before eating.
After 3-4 days the flavor is at its best.