1 ½ pounds zucchini (3 medium), sliced ¼-inch thick
2 tablespoons extra virgin olive oil
2 large garlic cloves, coarsely chopped
1 teaspoon kosher salt
2 tablespoons white wine vinegar
½ teaspoon granulated sugar
½ teaspoon Dijon mustard
1-inch light seed oil such as grapeseed or safflower seed oil, for frying
20 fresh mint leaves, coarsely chopped
Salt and pepper, to taste
Preheat oven to 200 degrees F and line two sheet trays with racks.
Use a mandolin and slice the three zucchinis into quarter-inch slices and lay out flat on the sheet trays.
Bake for one hour, then remove from oven.
While zucchini is in the oven drying, in a small saute pan, heat olive oil over medium heat and once hot, add the garlic and salt and cook until lightly golden.
Add vinegar, stir then remove from heat and whisk in the sugar and mustard.
Pour this through a fine sieve over a cup or bowl and discard the solids. Set aside for later.
In a large skillet or saute pan, add one inch of the seed oil and over medium high heat, bring up to 325 degrees F.
Add half of the zucchini slices and with tongs and a strainer or spider move them around and fry for 4-5 minutes, turning as you fry to get both sides golden. Remove to paper towels to drain.
Repeat for rest of zucchini.
Place fried zucchini in a serving bowl, drizzle on the dressing and top with the mint leaves and serve.
Salt and pepper if needed.
Serve at room temperature.
Keywords: Zucchini Alla Scapece, zucchini with garlic and mint