Wash and slice the courgettes lengthwise. Now, as I mentioned earlier, just cut the courgettes as you wish as long as they are not big chunks. The pieces/slices should not be thicker than 5 mm. Sprinkle half of the salt and set aside.
On medium heat, place a frying pan with 1-2 tbsp of cooking oil. I normally don't use olive oil for frying as it's smoking point it's quite low. I use grapeseed, avocado, coconut or any other oils that have a high smoking point although here is low heat and shallow frying so realistically, any oil will do. Just make sure oil doesn't smoke.
Start shallow frying the courgettes slightly only until it gets a little colour. Cook them in one layer and do not pile them up as they will get all mushy. Cook them little by little. You could grill them too if you have a griddle pan just do that. It is even better.
Take out the fried zucchini slices and place them in a larger salad bowl. Repeat this until they are all done.
Set them aside for a few minutes to cool.
Meanwhile, peel the garlic, smash and chop finely. Use as much garlic as you like.
In a small bowl, make the vinaigrette by mixing the 2 types of vinegar, salt and the finely chopped garlic.
Add the vinaigrette to the courgettes and mix every few minutes so that they coat well and will marinade nicely.
It is ready to serve immediately as this salad can be served both warm or fridge cold. It can last up to 3 days in the fridge. Just add a little vinegar to refresh it if it happens to last and have any for the next day!