Zucchini alla scapece

Heat extra virgin olive oil over fairly high heat, hot enough that the zucchini sizzles at once.

Fry the zucchini slices, cut a half to a third of an inch thick, until deep golden brown and blistered, then flip and brown the second side. Keep the oil bubbling but not smoking.

Drain on paper towels.

Season with pepper, a fair amount of salt and an optional pinch of MSG.

Transfer to a bowl and add the garlic while the zucchini is still hot, so the residual heat softens it.

Add hand-torn mint, a little splash of vinegar and the best extra virgin olive oil; toss together.

Serve in a bowl or spread on a plate with a last drizzle of olive oil. It can be made ahead and left to marinate, served hot, warm or at room temperature.