1. Slice medium zucchini crosswise to 1/2-inch thickness or halve baby zucchini lengthwise.  Toss zucchini with 1 tsp. salt in a colander set in a bowl; let stand 20 minutes to release moisture.  Spread zucchini on a kitchen towel or paper towels; top with more towels.  Press gently to absorb excess moisture.   2. In a 12-inch skillet heat olive oil and garlic over medium heat 1-2 minutes or until oil begins to sizzle, pressing down on garlic to release flavor.  Discard garlic before it begins to brown.   3. Increase heat to medium-high; add zucchini, stirring to coat with oil.  (Be careful; mixture may splatter).  Cook, without stirring, about 3 minutes or until browned.  Cook, stirring 1-2 minutes more until just tender.  Remove pan from heat. Drizzle vinegar over zucchini. Top with fresh mint and freshly ground black pepper.  Makes 6 servings.