Zucchini alla Scapece

Slice the zucchini lengthwise into 3mm strips and pat dry with a clean kitchen towel.

Thinly slice the garlic cloves, roughly tear the mint leaves, and prepare the oregano.

Season the zucchini strips generously on both sides with sea salt and black pepper.

Heat 60ml of the olive oil in a large frying pan over medium-high heat until shimmering.

Working in batches to avoid overcrowding, place zucchini strips in the pan in a single layer and cook for 3 minutes until the underside turns golden brown.

Flip each strip carefully and cook for a further 2–3 minutes until the second side is golden brown and the zucchini is tender when pierced with a fork.

Transfer the cooked zucchini to a colander or paper-towel-lined plate and repeat with remaining batches, adjusting heat as needed.

In a small bowl, whisk together the remaining 60ml olive oil, white wine vinegar, crushed chilli (if using), salt, and pepper.

Layer the cooled zucchini strips in a shallow dish, scattering sliced garlic, torn mint, and oregano between layers.

Pour the vinegar and oil dressing evenly over the zucchini, ensuring all pieces are well coated.

Cover loosely and let rest at room temperature for at least 30 minutes before serving, allowing the flavours to meld.