Pan-Fried Zucchine Alla Scapece

Method

1. Cut off the ends of the zucchini and slice into rounds.
2. Smash the garlic clove, remove the central germ, and finely chop.
3. Finely chop the chili pepper (optional).
4. Heat abundant extra virgin olive oil in a pan over high heat and add the garlic and chili.
5. Once fragrant, add the zucchini rounds and toss to coat. Season with salt.
6. Cook over high heat, stirring occasionally, until the zucchini start releasing water and it evaporates.
7. Meanwhile, coarsely chop the mint leaves.
8. When the zucchini are nearly cooked and sizzling, deglaze with a splash of vinegar (apple cider, wine, banana, or honey vinegar).
9. Continue cooking for 2–3 minutes until the strong vinegar smell dissipates.
10. Turn off the heat, add the chopped mint, and toss to combine.
11. Serve immediately, garnished with extra mint if desired.