Fried zucchini with honey

Cut the zucchini into rounds 1 cm thick, keeping the slices an even thickness so they cook evenly.

Lay the slices in a single layer on a wire rack over paper towels, season both sides with sea salt and leave about 15 minutes so the salt draws out water and the zucchini stays firm.

Transfer to paper towels and pat completely dry.

Heat a large fry pan over medium heat with the olive oil.

Season flour in a bowl with black pepper and coat each slice evenly, shaking off the excess.

Fry in a single layer in two batches without crowding, about 2 minutes per side, until lightly golden; drain on a wire rack over paper towels.

Arrange the slices in a circle on a serving plate, drizzle evenly with a little honey and garnish with fresh parsley.