Slice the zucchini: Cut the zucchini into thin rounds, about ¼ inch thick. Lightly salt and let them sit for 10–15 minutes to release excess moisture. Pat dry with paper towels.

Fry: Heat a generous amount of olive oil in a large pan over medium-high heat. Fry the zucchini in batches until golden on both sides. Drain on paper towels.

Marinate: In a shallow dish, layer the fried zucchini with slices of garlic and mint. Drizzle with vinegar and a touch more olive oil. Repeat until all the zucchini is used.

Rest: Let it marinate for at least 2 hours, or overnight in the fridge for deeper flavor. Serve chilled or at room temperature