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To make your zucchini with mint and vinegar (alla scapece) , start by topping, tailing, and washing the zucchini. Next, cut them into rounds approximately ? inch (3 mm) thick 1 , transfer to a colander, and sprinkle with 1 tbsp (20 g) of fine salt 2 . Stir and cover with a dish towel 3 , leaving the liquid to drain from the vegetables for at least 30 minutes.
After 30 minutes, rinse the zucchini under running water 4 , then leave them to dry thoroughly on a dish towel 5 . Next, prepare the zucchini dressing: Pour the oil into a bowl, add the white wine vinegar 6 ,
Add salt 7 , emulsify it all together, then add the previously washed and chopped mint 8 , the peeled and chopped garlic cloves, pepper to taste 9 , and mix everything together.
Heat some oil for frying and fry a few zucchinis at a time 10 , for around 5 minutes, until golden brown 11 . In the meantime, prepare a wide, shallow casserole dish in which you’ll spread the first layer of dressing 12 .
As you drain the zucchini, pour them hot into the casserole dish 13 , and layer them with alternating layers of the dressing (14-15). Serve your zucchini alla scapece once they’ve cooled completely (at least a couple of hours) or even while still slightly warm.