With a mandoline, cut the zucchini into 1/8-inch (2 mm) thick round slices.
Place the flour in a shallow dish. Dredge the zucchini slices in the flour and shake to remove any excess.
In a large skillet over high heat, fry a few zucchini slices at a time in the oil, about 2 minutes or until golden brown, turning halfway through cooking. Drain on paper towels. Season with salt. Repeat with the remaining zucchini slices. Add oil, if needed. Let cool.
On a serving plate, combine the zucchini with the mint and vinegar.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.