Preheat oven to 450˚F and arrange a rack in the center of the oven. Prep and gather all ingredients according to specifications above.

Whisk the vinegar with the mint, garlic and salt in a small bowl and set it aside.

Cut the ends off the zucchini. Then, rinse the zucchini under cold water and pat it completely dry with a paper towel. Using either a sharp knife or a mandoline, slice the zucchini into approximately ⅜” thick rounds (a little less than ½”) that are all the same thickness. The goal is to dry out and brown the zucchini slices, so do not slice them too thick. Otherwise, the centers will stay soft and not dry out as intended.

Toss the zucchini lightly with the olive oil, ensuring that each piece is coated. Then, arrange the zucchini slices in a single layer on a parchment-lined sheet pan. The zucchini will shrink significantly in the oven, so it is okay if they are touching each other. You will likely need to use more than one sheet pan.

Put the sheet pan in the oven and roast until the zucchini pieces are caramelized. This will take anywhere from 15-30 minutes, depending on your oven. If your oven has a convection setting, use it. There is no need to turn the zucchini pieces over during the cooking process as they should brown on both top and bottom without doing so. It is okay if the zucchini pieces are approaching “chip-like” status. Remove the sheet pan from the oven and let the zucchini sit for a few minutes.

After a couple of minutes, carefully transfer the zucchini pieces to a large bowl, about 25% at a time. Mix the vinegar mixture again briefly, then gradually spoon some over each layer of roasted zucchini slices. Continue layering the zucchini in the bowl, spooning some vinegar mixture over each layer. The goal here is to allow the vinegar marinade to permeate through the zucchini layers without mixing everything together. Please note that the roasted zucchini slices may be soft and delicate, so it’s important to be careful and not rush through this step. Finish by pouring any remaining marinade over the zucchini. Be gentle and you will be rewarded!

Let the marinated zucchini sit for about 15 minutes or so, then it is ready to serve. Use a slotted spoon to carefully transfer the zucchini out of the marinade and onto a serving platter or bowl. Finish the dish by sprinkling some salt flakes and freshly ground pepper over it and garnishing with whole mint leaves. Serve at room temperature.

Store leftovers in the refrigerator for up to one week. This dish is not freezer-friendly and should not be frozen.