Cut the zucchini into rounds ⅛ inch (3 mm) thick and mince the garlic. If doing this in the morning, put both in a bowl, cover, and refrigerate.
In a large skillet or sauté pan, heat the oil over medium-high heat. When it shimmers, add the zucchini and garlic and spread out in the pan. Sprinkle lightly with salt and pepper and cook, undisturbed, for 3 minutes. Flip and cook for 3 minutes, then flip again and cook for 3 more minutes, or until the zucchini is nicely browned and just tender. Tear in the basil and serve.
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