Step 1

Wash the zucchini and cut off the ends. Then, on a cutting board, cut the zucchini into rounds about 5 mm (1/5 inch) thick, they should not be very thin.

Step 2

Place the zucchini in a colander and sprinkle them with fine salt, which will help and speed up the release of their water. Leave to drain for at least 30 minutes. The zucchini are ready to fry when they have a slightly “wrinkled” appearance. After 30 minutes, rinse the zucchini under running water to remove some of the salt.

Step 3

Dry the zucchini with a kitchen towel. While the zucchini are drying, prepare the marinade dressing. Chop the mint leaves on a cutting board.

Step 4

Peel the garlic cloves, cut them in half and remove the middle core. Then slice them finely. Place the chopped mint and garlic in a bowl, add the white wine vinegar and about 70 ml (about 5 tablespoons) of extra virgin olive oil. Stir and set aside.

Step 5

Fry the zucchini a few at a time. Use a skimmer to move the zucchini during frying to ensure even cooking. Remove the zucchini from the oil with a skimmer when they are well colored. This will take about 3-4 minutes. Leave them on paper towels for a while to drain off any excess oil.

Step 6

In the bottom of a bowl, place some of the mint and vinegar marinade. Then add a layer of fried zucchini while still hot. Continue in layers until you run out of ingredients. Leave to rest for at least an hour. Zucchine alla Scapece are ready! Decorate with some fresh mint leaves and serve.