3 large zucchini (sliced thin)

2 cloves of garlic chopped

1 tbs. fresh mint (chopped)

4 tbs. of olive oil

3 tbs. red wine vinegar

1 tsp. sea salt

1/2 tsp. black pepper


1. In a large skillet, put olive oil. Saute thin zucchini slices until cooked. Let dry briefly on paper towels.

2. In a deep serving dish, put zucchini. Sprinkle salt and pepper.

3. Drizzle red wine vinegar on top.

4. Put chopped garlic and mint on top.

5. Cover and refrigerate for at least 4 hours. (Overnight is even better.)

Serve cold.