Method:

1. Dredge the zucchini in the flour until well coated. Heat the frying oil in a frying pan until very hot and fry the zucchini in small batches for about 5 minutes, or until crisp and golden.

2. Use a slotted spoon to remove them and drain on paper towels. Season with salt and keep warm  in a warming oven.

3. Place the bread in a plastic bag and use a meat tenderizer to turn into coarse crumbs.

4. Sauté the garlic in the olive oil in a large frying pan over medium heat until pale gold.

5. Add the cherry tomatoes and sauté for 5 minutes. Add the saffron, bread crumbs, and mint. Season with salt and cook over high heat for 1 minute.

6. Meanwhile, cook the pasta in a large pot of salted, boiling water until al dente.

7. Drain and add to the pan with the sauce. Sprinkle with the Parmesan, toss well, and serve hot.