Wash the zucchini and dry. Cut off both ends and chop the zucchini in half. Then slice both pieces lengthwise or use a sharp knife or mandoline slicer.

Heat the frying oil in a heavy non-stick pan over high heat. Slice the garlic roughly and add it to the hot oil.

Once golden, remove the garlic and then add it to a deep ceramic dish. Add the slices of zucchini (in batches) to the hot oil and cook for 4 minutes or until golden.

Turn the slices of zucchini and brown the other side.

Then remove the fried zucchini (and garlic after frying the first badge or it will burn) and transfer it to the deep dish on top of the fried garlic. Sprinkle with a little balsamic vinegar, olive oil and a little pepper and salt. Shred some of the fresh mint roughly and add it to the fried zucchini as well.

Fry the rest of the zucchini in badges until all is cooked. Put the fried zucchini in layers on top of each other and sprinkle alternately with balsamic vinegar, olive oil, pepper, salt and mint.

Put the dish in the fridge to marinate. Then take the zucchini out of the fridge 30 minutes before serving.