I like to pair mine with fresh mozzarella di bufala and lots of warm crusty bread.
500 g (1.1 lb) fresh zucchine (preferably the ribbed "Romanesche" variety)
3 garlic cloves, minced
1 cup white wine vinegar
Extra virgin olive oil
1 sprig fresh mint
A bunch of fresh basil
Peperoncino flakes (optional)
Vegetable oil for frying
Soak the zucchine in water and baking soda to rid them of any chemicals or field dirt. Rinse well several times and pat dry. Thinly slice in discs and fry them in abundant oil in small batches, so that the oil doesn’t cool down.
As they begin to darken while frying, fish them out with a slotted spoon and place them in a bowl without blotting away the grease.
Marinade the fried zucchini in olive oil, vinegar, garlic and herbs directly in the serving bowl.
Season to taste and let the marinade sit overnight. It is common Neapolitan (and Spanish) knowledge that the zucchini benefit of the intensity of the 'scapece flavor in direct proportion to how long they steep in the marinade.