Spanish Vinegar & Garlic Zucchini | Calabacin al Ajo Cabañil

Cut the zucchini (washed & patted dry) into thick rounds that are 1/2 inch (1.25 cm) thick, then place the slices of zucchini in a single layer and season with sea salt on both sides, transfer the slices of zucchini into a colander and let them rest for 30 minutes

Meanwhile, make the vinegar & garlic sauce, add 5 cloves garlic roughly chopped into a mortar, along with a pinch of sea salt, pound down on the garlic using a pestle until you form a paste like texture, then add in 3 tbsp sherry vinegar and 2 tbsp finely chopped parsley, mix together and set aside

After 30 minutes, place the slices of zucchini over paper towels, in a single layer, and pat completely dry

Heat a large fry pan with a medium-high heat, after 3 minutes add in 2 tbsp extra virgin olive oil and the slices of zucchini, once again in a single layer, cook for 2 minutes without mixing, after 2 minutes flip the slices of zucchini and cook for another 2 minutes without mixing, then lower the fire to a low-medium heat and add in the vinegar & garlic sauce, mix together and simmer for 5 minutes or until all the sauce has been absorbed by the zucchini

Transfer the slices of zucchini into a serving dish, making sure to grab any of the remaning garlic in the pan and placing it over the zucchini, season the zucchini slices with black pepper and serve, enjoy!