Step 1

Heat 3cm oil in a pan over medium heat. Fry garlic for 30 seconds, then remove with a slotted spoon and drain on paper towel.

Step 2

In 2-3 batches, fry zucchini for 3 minutes or until cooked and lightly golden. Drain on paper towel.

Step 3

Combine balsamic and white wine vinegar in a small jug. Place zucchini, garlic and half the mint in a bowl, then pour over the vinegar mixture and toss to combine. Stand for 2-3 hours to marinate.

Step 4

Drain zucchini mixture, then place in a serving dish and top with remaining mint.