2 (6 oz.) zucchini, cut into 1/4 inch rounds
1 tsp. salt
1 tbsp. balsamic vinegar
2 tsp. white wine vinegar
1/4 tsp. sugar
1/4 tsp. oregano
1/8 tsp. red pepper flakes
1 clove garlic, crushed
1 tbsp. olive oil
Salt and pepper to taste
1 lb. small squid (about 6) cleaned, separated into bodies and tentacles
1 c. peanut oil
3 cloves garlic, minced

Toss zucchini with salt in a colander. Top zucchini with weight and let stand 30 minutes to drain off the water. Meanwhile, blend next 6 ingredients in small bowl. Whisk in oil, season with salt and pepper. Let dressing stand 30 minutes to blend flavors. Cut half of squid bodies into 1/4 inch rings. Split open remaining bodies. Score with diamond pattern on both sides. Cut into 1 x 2 inch pieces. rinse zucchini; dry well. Heat peanut oil in heavy 10 inch skillet over medium high heat. Add 1/4 of zucchini and fry until golden brown, about 30 seconds per side. Remove using slotted spoon and drain on paper towels. Repeat with remaining zucchini.

Pour off all but 1 tablespoon oil. Set skillet over high heat. Add squid rings, pieces and tentacles and stir 2 minutes. Transfer squid to bowl. Add zucchini. Toss salad with dressing and serve.