Zucchini alla Scapece

Method

1. Heat oil for deep frying in a pan.
2. Prepare the vinegar mixture: In a small saucepan, combine vinegar, a little water, a halved garlic clove, a sprig of mint, and a few black peppercorns. Bring to a boil, then let it simmer for less than a minute. Turn off the heat.
3. Slice the zucchini into rounds about 1/4 inch thick. (Optional: salt and let drain for better frying, but not necessary.)
4. Fry the zucchini in the hot oil until golden brown. Drain on paper towels.
5. In a serving dish, layer the fried zucchini. Sprinkle with salt, add a few slices of garlic, some torn mint leaves, and drizzle some of the vinegar mixture. Repeat layers until all zucchini are used.
6. Pour the remaining vinegar mixture over the top. Cover and let rest at room temperature for at least 24 hours (or overnight).
7. Before serving, remove any garlic cloves that have turned green due to exposure. Adjust seasoning if needed.
8. Serve as a side dish or antipasto. The zucchini can be stored for a few days but are best within 2–3 days. (Basil can be used instead of mint for a different flavor.)