Gather your ingredients together.

Slice zucchini into 1/2-inch-thick rounds.

Salt generously and set on paper towels or put in a colander over a bowl, allowing any liquid to drain.

Place the sliced scallions in cold water.

Refrigerate the zucchini and scallions for 1 hour.

Remove zucchini and dry thoroughly with a paper towel.

Heat the oil in a heavy-bottomed sauté pan over a medium-high flame.

Fry zucchini in small batches until golden brown, roughly 3 to 4 minutes per side.

Place the browned slices on a large serving platter. When all the zucchini has been cooked, sprinkle with the red wine vinegar.

Return the pan to the stove and lower the heat.

Add the garlic to the remaining oil left in the pan, stirring and turning frequently enough to infuse the oil but not brown the garlic (this should be quick).

Remove pan from heat, and add the red pepper flakes and a few grinds of pepper.

Pour the oil over the fried zucchini and let it sit at least 30 minutes.

Remove the scallions from the refrigerator and dry.

Combine the scallions in a bowl with the mint, basil, and season with salt and pepper.

Top the zucchini with the herbs and serve.

Thank you "In Season" for the recipe. Enjoy!