MARINATED ZUCCHINI WITH MINT

2 lbs. medium zucchini, cut in thick rounds
1/2 cup olive oil
4 garlic cloves, sliced
1 bunch mint leaves
1/3 cup white wine vinegar
salt
ground pepper

Heat the olive oil in a large skillet and cook the zucchini rounds a few at a time until they take on color.

Using a slotted spoon, lift them out of the oil and transfer them to a bowl, alternating layers of zucchini with layers of garlic, mint leaves and a sprinkling of salt and pepper.

Pour the vinegar over the whole thing and let it rest at least 2 hours (may be refrigerated, if desired).

Do not stir until the moment of serving.