Zucchini Marinated with Lemon and Mint

• 2 pounds small zucchini
• ¼ cup plus 2 tablespoons olive oil

Wash and trim the zucchini and cut into ⅛-inch rounds. In a large skillet, heat ¼ cup of the oil over medium heat. Add half the zucchini and sauté until golden on both sides.

Remove with a slotted spoon and drain on paper towels. Repeat with the remaining zucchini slices, adding more oil if necessary. Place the zucchini on a platter and drizzle the remaining 2 tablespoons olive oil and