- 3 medium zucchini (choose paler ones, and favor the smaller; in this case use 4-5)
- 5 tablespoons of extravirgin olive oil
- 5 tablespoons of freshly squeezed lemon juice
- A handful of mint leaves (cut if too large)
- 3 tablespoons of capers stored in salt (not the vinagry ones), rinsed.
- Oregano (if you like. I forgot to use it)
- Salt and pepper
- Wash the zucchini, cut off the tips, cut them in two halves (across the long side), then slice each half along the length in thin slices. If you have a mandolin, that’s the perfect tool.
- Place slices in a colander, layering with a bit of salt. Leave them in the sink for 30-50 minutes (an hour is too much in my opinion) to let them lose some of the water.
- Place oil, lemon, and little salt, in a small container with lid. Shake vigorously till you get a milky emulsion.
- Rinse and dry the capers and the mint leaves.
- On the bottom of a deep dish or tray, place some of the oil/lemon marinade, then layer the zucchini slices. Spread some capers, mint, oregano. Keep going till obtaining 3-4 strata.
- Seal with plastic film, put it in the fridge for at least 2 hours. Then serve after decorating with a few extra mint leaves.