Wash the zucchini and cut into strips; fry them in a pan with olive oil. Pass them on absorbent paper and salt them lightly.
Place them in a bowl. Now prepare the “carpione” (the italian name for this preparation).
Pour the olive oil into a saucepan, add a pinch of salt, sage and mint leaves and crushed garlic cloves; then bring to a boil and let the garlic fry briefly, until golden brown.
At this point add the vinegar and let it all simmer for a few seconds.
Pour the hot sauce on the zucchini and let it rest.
Serve the “carpione” cold: the aromas of sage and mint make the dish pleasing.
Photo Credit: Nociveglia