1 pound zucchini, or summer squash of your choice
3/4 tsp. kosher salt
1 Tbsp olive oil
1 clove garlic-finely chopped
2 Tbsp coarsely chopped basil
Freshly ground black pepper
1. Cut the ends off the zucchini and either slice in long-spaghetti-like strands with a mandolin or use the large holes of a box grater to shred.
2. Toss with the salt, and place in a colander. Let sit for 15 minutes then gently squeeze some of the water out of the zucchini.
3. Heat oil in a large skillet over medium-low heat. Add the garlic to the pan and stir until it looses its raw fragrance but does not brown.
4. Add the zucchini, basil, and a few grindings of pepper and toss with tongs just until heated through.