3 medium organic zucchini, thinly sliced
1/4 cup vegetable oil
1 cup yogurt
4 garlic cloves, de-germed, grated
1 tbsp fresh mint, chiffonade or 1/2 tsp dried mint
Sea salt, to taste
Heat vegetable oil in sauté pan and bring it to a low-medium sizzle. Pan-fry the zucchini slices in batches, pat them on paper towels to remove access oil, sprinkle them with sea salt and transfer them to serving platter. Once you’re done frying all the zucchini slices.
Whip the garlic with mint and garlic. Season to taste with sea salt.
Chill both, serve and enjoy!