The combination sounds unusual, the results are delicious. Keep this in mind later in the season, when zucchini and mint over run your ideas of how to reap the benefits of their bountiful growth. Bare bone directions can be adjusted to the volume you want to cook.
Saute garlic in olive oil. Add sliced, raw unpeeled zucchini, turning with a wooden spoon (to keep the zucchini bright and colorful) as it sautes. Sprinkle with white vinegar, salt, pepper and a little chopped mint. Stir constantly. Remove and serve while still bright and crunchy.
Hits the spot.