Zucchini alla Scapece

Slice the zucchini into thin rounds, about 1/8-inch thick.

Arrange the zucchini slices in a single layer on a wire rack. Let them sit at room temperature overnight to dry out. To speed up the process, place them in an oven or dehydrator set to 135°F until they are dry to the touch.

In a medium bowl, finely grate the garlic cloves.

Pour the red wine vinegar over the grated garlic and stir. Let the mixture sit for 5-10 minutes to allow the garlic flavor to mellow.

In a large skillet, heat about 1/2 inch of olive oil over medium-high heat.

Working in batches, carefully place the dried zucchini slices into the hot oil. Shallow-fry until they are golden brown and crispy on both sides.

Using tongs or a slotted spoon, remove the fried zucchini to a paper towel-lined baking sheet to drain excess oil. Immediately sprinkle with kosher salt.

While the zucchini is still warm, add it to the bowl with the garlic and vinegar mixture.

Gently toss everything together until the zucchini is well-coated.

Transfer the Zucchini alla Scapece to a serving platter. Garnish with a sprinkle of flaky sea salt, a drizzle of extra virgin olive oil, and fresh mint leaves.