this recipe is a surefire hit.
600-700g (1-1/2lb, circa) zucchini (courgette), not too fat
frying oil (something light, sunflower, corn etc.)
2 cloves of garlic, minced.
2 tbsp of balsamic vinegar
good fistful of chopped flat leaved parsley
good quality evoo
salt
Using mandolin or similar tool, slice up the zucchini very thin, in small circles.
Heat up the oil and fry the slices, to make something of zucchini crisps.
Dry the slices well on a few layers of paper towel.
Place them in a large bowl, toss with the garlic, balsamic vinegar, evoo (as much/little as preferred) parsley and salt (see the amount for evoo).
Let it stand for at least half an hour to let the flavour settled in. (it is even better when it is rested overnight.)
If you prefer you can also roast or saute the garlic in advance before mixing.