5 Tablespoons extra virgin olive oil
1/2 pound small zucchini or summer squash, trimmed and halved lenghtwise
1/2 clove garlic, minced
1 Tablespoon red wine vinegar
A small handful of fresh basil leaves, thinly sliced
Heat one tablespoon of the olive oil in a heavy skillet over medium-high heat. Working in two batches, arrange the zucchini cut side downin one layer on the hot skillet and cook until browned, about 3 minutes. Use a fork to turn the zucchini over, then cook until tender, about 2 minutes, reducing the heat of the zucchini get to dark. Transfer the zucchini to a shallow dish and sprinkle with salt. Repeat with the remaining zucchini and 1 tablespoon olive oil.
Whisk together the garlic, vinegar and remaining two tablespoons olive oil in a small bowl. Season with salt and pepper. Pour the vinagrette over the zucchini and add the basil. Gently toss everything together and adjust the seasonings. Let the zucchini marinate at room temperature for 1 hour before serving.
– Canal House Cooking Volume No. 8 Pronto!