Trim off the ends, then slice the zucchini on an angle into thin, but not too thin, ovals.

Heat oil at least 3 cm (1 inch) deep in a large pan until very hot but not smoking, about 180C/350F. Add as many slices as can fit comfortably in a single well-spaced layer and fry them until golden brown, turning them with a skimmer to ensure they brown evenly on both sides. Repeat until you've fried all the slices.

As you go, transfer each batch to a bowl or platter lined with paper towels and salt them lightly.

Trime off their stems, then finely mince together the mint and parsley leaves. Chop the garlic separately into small pieces.

In a casserole or container, place down a layer of zucchini slices. Sprinkle them with some of the minced herbs, then a little chopped garlic here and there. Drizzle lightly with the vinegar, then with the olive oil.

Repeat until you've used up all the zucchini. Omit the garlic from the last layer.

Let the zucchini sit covered for at least a few hours, even better overnight in the fridge.

Serve at room temperature.