Zucchini coins with garlic, red wine vinegar, and mint
Adapted from a recipe found in Rustico: Regional Italian Country Cooking, by Micol Negrin, who reports that the name of this dish suggests its roots among the poor of Sicily, Apulia, and Latium. The addition of vinegar and mint is commonplace, yet nothing short of transcendent.
Method:
Scrub several medium zucchini and slice into coins 1/4 inch thick. Coat the bottom of a large frying pan with a few tablespoons of olive oil and set over medium-high heat. When the pan is good and hot, add the zucchini in a single layer and fry, flipping as necessary, until golden brown on both sides. Zucchini will absorb oil, and you may need to add more to keep the coins from scorching. Remove to a plate lined with paper towel to drain excess oil. Salt and pepper rather aggressively. Repeat with remaining zucchini coins. If frying several batches, keep zucchini warm, covered, in a low oven if desired.
Arrange drained zucchini on a serving plate. Sprinkle with several tablespoons of red wine vinegar and minced garlic. Chop or chiffonade a few mint leaves (up to 1/4 cup, according to taste) and scatter over the zucchini. Serve right away.
Worried about the zucchini absorbing too much oil in frying? Roasting will allow better control. Line a large baking tray with parchment paper. Drizzle very lightly with olive oil and spread the oil with your fingers. Arrange the zucchini in a single layer. Roast at 375 degrees for 25 to 30 minutes, flipping midway, until coins are golden brown on both sides. Salt and pepper as desired. Zucchini may be drizzled lightly with additional olive oil if desired at this point. Proceed with plating and dressing the coins as described above.