4-6 medium zucchini
zest 1 large lemon
¼ - ½ teaspoon dried chilli flakes
½ teaspoon sea salt
¼ cup fresh mint leaves
½ a lemon
Slice the zucchini ½ cm thick on the diagonal into long ovals or cut into long strips. Spread out on a tray and sprinkle lightly with salt. This helps draw out the moisture. Leave for 15 minutes then pat dry with kitchen towels.
Heat a couple of tablespoons of olive oil in a large sauté pan until very hot. Add the zucchini in batches and cook until a good golden colour on each side. Drain on kitchen towels.
Transfer the zucchini to a shallow bowl. Squeeze over the juice of half a lemon. Combine the lemon zest, chilli and salt and sprinkle over the top then scatter with the mint.