Step 1

Place the zucchini slices on a drying rack or sheet pan and leave, preferably overnight, to dry.

Step 2

The next morning, preheat the broiler and prepare a large sheet pan by lining it with parchment paper.

Step 3

Toss half of the zucchini in a bowl with 1 teaspoon of extra virgin olive oil, salt and freshly cracked black pepper to taste.

Step 4

Spread the seasoned zucchini out in one layer on your lined sheet pan. Broil until lightly browned on each side, turning once. The timing will depend on your oven, so check often to make sure that it does not burn. It should take approximately 4-6 minutes per side. Place the zucchini in a mixing bowl and proceed in the same manner with the other half of the zucchini, adding it to the bowl once cooked.

Step 5

Meanwhile, in a small skillet, heat 1 teaspoon of extra virgin olive oil until shimmering. Turn off the heat and add the garlic. Cook, stirring constantly until fragrant, about 30 seconds. Add the garlic to the bowl with the zucchini and toss.

Step 6

Next, add the mint, tearing it by hand as you go. Add 3 teaspoons of the white wine vinegar, taste and add more if desired. It should taste bright and refreshing. Add the last teaspoon of extra virgin olive oil for a nice shine, or more oil to taste. Check for seasoning, cover and set aside, stirring from time to time. If serving that day, it can stay at room temperature, if not. Place in the refrigerator.

Step 7

If necessary, take the zucchini out of the refrigerator 1 hour before serving and check for seasoning, adding vinegar, salt, or pepper as necessary. Serve at room temperature. It keeps several days in the refrigerator.