Fried Zucchini alla Scapece

From the garden

• 2 lb zucchini or yellow summer squash, sliced into scant quarter-inch rounds
• 3 cloves garlic, thinly sliced
• ⅓ cup fresh mint leaves, torn · the flavor the dish is built on, so be generous

From the pantry

• ½ cup olive oil · for frying
• 3 tbsp red wine vinegar · white wine vinegar if you have it
• ¼ tsp red pepper flakes (optional)
• salt · to taste
• black pepper

1. Spread the squash rounds over a clean towel in a single layer, salt them lightly, and leave 20 minutes. Blot dry: surface water spits in hot oil and steams the slices instead of browning them.
2. Heat the olive oil in a wide skillet over medium-high until a slice sizzles the moment it lands. Fry in a single uncrowded layer, about 2 minutes a side, until golden at the rim but still holding shape, and lift onto a rack. Work through the batches, adding oil as needed.
3. Layer the hot slices in a shallow dish, scattering the garlic, torn mint, a little salt, black pepper, and the pepper flakes between the layers.
4. Spoon the vinegar over while the squash is still hot, so it drinks the marinade rather than sitting in it. Tilt the dish and spoon the pooled juices back across the top.
5. Rest at least 30 minutes at room temperature before serving, or chill overnight and let it warm back up. Serve alongside grilled meat, fish, or bread and cheese.