1. Wash the courgettes, trim the ends and slice into rounds about 5 mm thick; spread them out on kitchen paper and let them dry out a little for 30 minutes.
2. Heat the oil in a frying pan and fry the courgette slices in batches, in a single layer, for 2-3 minutes per side until golden and tender.
3. Lift them out with a slotted spoon onto kitchen paper and season lightly with salt while still warm.
4. Layer them in a shallow dish: between each layer scatter a few thin slices of garlic and some torn mint leaves, and sprinkle with a little white wine vinegar.
5. Top with the remaining mint and vinegar, then cover and leave in the fridge for about 2 hours so the flavours can blend.
6. Serve at room temperature alongside roast meat, fish or simply with a slice of bread.
Tip: A Neapolitan side dish whose name is related to the Spanish "escabeche" (vinegar marinade); it's even better the next day and should be kept covered in the fridge and eaten within two days - let it come back to room temperature before serving.
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