1 pound zucchini
3/4 tsp. kosher salt
1 Tbs. olive oil
1 clove garlic, finely chopped
2 Tbs. coarsely chopped basil
Freshly ground black pepper


Cut the stems and bottoms off the zucchinis and slice them on a mandoline into long spaghetti-like strips, or shred them on the large holes of a box grater. Toss them with the salt, then put them in a colander. Let the
zucchini sit for 15 minutes at room temperature, then gently squeeze the strands in your hands to extract some of the water.

Heat the olive oil in a large skillet over medium-low heat. Add the garlic to the pan and stir until it loses its raw fragrance but does not brown, less than 1 minute. Add the zucchini,
basil, and a few grindings of pepper and toss with tongs just until heated through, about 1 minute.

Serving Size:
The Herbfarm Cookbook
Jerry Traunfeld