Zucchini / Courgette Salad

• 4 medium zucchini, cut into rounds as thin as possible
• olive oil, for frying
• 1 garlic clove
• 1 teaspoon salt (or more to taste)
• 1 tablespoon red wine vinegar
• 4 tablespoons olive oil
• 1 tablespoon chopped of fresh mint

1. Preheat a frying pan with a generous splash of olive oil.
2. Fry a few zucchini slices at a time, being careful not to overcrowd the pan.
3. Cook until the slices start to turn golden and their edges turn up.
4. As theyre cooked, remove the slices to a couple of sheets of kitchen towel so they can drain and crisp up.
5. When all the zucchini slices are cooked, make the dressing.
6. Crush the garlic with the salt until you have a smooth paste; stir in the vinegar and then whisk in the olive oil.
7. Whisk until the dressing is emulsified and taste it for seasoning.
8. Now spread the zucchini slices on a large plate and sprinkle with the dressing.
9. Finish with the finely-chopped mint and serve at room temperature.

zucchini, olive oil, garlic, salt, red wine vinegar, olive oil, mint

Taken from www.food.com/recipe/zucchini-courgette-salad-415439 (may not work)