Originally from Naples, this tangy side dish is a summertime
classic throughout southern and central Italy. It's great for
entertaining - it can be made ahead and served at room temperature
or chilled, and is just as good the day after it's made.
Olive oil, for brushing4zucchini, sliced into thin roundsMint dressing1 cup (firmly packed)mint¼garlic clove, coarsely chopped100 mlextra-virgin olive oilJuice of ½ lemon, or to taste1 tspaged white wine vinegar
Heat a large frying pan over high heat, brush pan lightly with olive oil, and fry zucchini in batches, turning occasionally, until golden brown (2-3 minutes each side). Remove from heat and drain on paper towels.
For mint dressing, process ingredients in a blender until smooth and season to taste. Transfer to a bowl, add zucchini, toss to combine and serve.