SCAPECE MARINADEFirst, peel and mince the garlic. Then, rinse the mint leaves and mince them as well. At this point, combine the mint and the garlic with the vinegar and 3 tbsp of extra-virgin olive oil, stirring with a spoon.CUTTING, SALTING, AND DRYINGNow, reduce the zucchini into rounds ⅛ to ¼ inch thick. Then, pour the zucchini rounds into a bowl and salt to taste, stir and let rest 10 minutes. At this point, place the zucchini over a rack without overlapping them, and allow to clean out the vegetable water. If a rack is not available, use kitchen towels. After an hour, dry the vegetables as much as possible.ZUCCHINE ALLA SCAPECENow, Pour the olive oil into a saucepan and heat until the oil reaches a temperature between 338° F (170° C) and 356° F (180° C). Then, fry the zucchini a few at a time until golden. Place the vegetables over paper towels to drain the oil in excess. If you want to use the double-frying method, please read the paragraph above "Zucchine alla Scapece: tips and suggestions".STORING AND SERVINGFinally, toss the vegetables with the marinade, and optionally with black pepper, then store into a box. Place the box in the fridge at least 8 hours up to 2 days before serving.