Zucchini Alla Scapece

6 small zucchini, cut in triangles
1-3 Tbs olive oil
2 cloves of garlic, minced
splash of balsamic vinegar
handful of chopped fresh mint
salt
Sprinkle the cut zucchini with salt and place in a colander in the sink to drain, let sit for 2 hours. This draws some of the water out of the zucchini, so it is not mushy when cooked. Fry the garlic a bit in the oil, add the dried zucchini (dry with a paper or cloth towel), and gently cook them, stirring occasionally, to brown. Serve sprinkled with balsamic vinegar and mint. Serve warm. Serves 4.