Thinly slice the zucchini (possibly romanesche variety). Fry them in abundant olive oil until golden. Fish them out with a slotted spoon, and place on paper towel to absorb excess grease. Transfer to a mixing bowl and add extra virgin olive oil, parsley and mint. Add a splash of wine vinegar (not balsamic) and salt to taste.

zucchine concia ricetta nonna betta