slammin fried zucchini

This might be my favorite side dish ever.  My mom, along with anyone else from her town in Italy would make this every summer when whatever zucchini in the garden were in ripe. This comes well passed the days of fried zucchini flowers or zucchini flower frittate. Unfortunately for you, I forgot to photograph the final product but I'm sure I'll be making this again soon and can update with some sexy yummy pics. So, get a couple zucchini, long and thin is key.  The thicker they are the larger the seeds.  Slice them into thin discs (think potato chips) then drop them into a pot with a finger or two of hot oil.  Stir occasionally and fry them till golden brown, remove with a fork or slotted spoon, let drain, and leave them on a few stacked paper towels to absorb the rest of the oil.  After they've cooled (you'll notice they crispen) transfer them to your serving dish and toss with a generous amount of fresh chopped garlic, fresh parsley, some salt, and balsamic vinegar. Serve a few minutes or few hours later. DELICIOUS... I've never made this and not had everyone go crazy.  There will not be leftovers.