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Wash and slice the zucchini with a mandolin, not too thin, about 3 mm.
Toss the sliced zucchini in a bowl with one tablespoon of evo oil then place in the air fryer basket and bake at 400°F for about 15 minutes. You can do this in two batches.
In the meantime, in a small saucepan place 1 ½ tablespoons of white wine vinegar, 1 ½ tablespoons of water and a garlic clove, minced. Bring to a boil and boil for about a minute. Turn off heat and let cool.
When zucchini are ready, place them in a bowl, add some salt, the water/vinegar mixture, a few mint leaves and toss well.
Let sit for at least 1-2 hours, they get even more flavorful the day after.