Salting zucchini before sauteing, if you have time, improves the texture of zucchini. It’s an optional step. Try it with and without, and decide whether you think it worth the extra time and effort.
2 summer squash
1 T (coarse) salt, optional
olive oil, to taste
4 to 6 garlic cloves, minced
1 cup fresh basil leaves, sliced in chiffonade
2 T salt
2 T pepper
1/4 c red wine vinegar
1. Trim zucchini and summer squash. Slice lengthwise into pieces 1/4-inch thick. (Place in a colander, sprinkle with salt and let drain for half an hour. Rinse, transfer to a clean dish towel or paper towels, wrap and gently press to dry.
2. Meanwhile, combine minced garlic, chopped basil leaves (roll basil leaves, several at a time, into a tight tube and slice horizontally), salt, and pepper in a small bowl. Set aside.
3. Heat oil in a large skillet. Add zucchini, as many as will fit comfortably without crowding, and saute until golden brown on both sides, turning once. Remove pieces and drain on paper towels. Continue with remaining slices until finished.
4. In a glass or porcelain pie plate or other baking pan, place a layer of sauteed zucchini until the base is covered. Sprinkle with some of the herb mixture. Drizzle with some of the red wine vinegar. Continue layering zucchini and herb mixture until zucchini is all used, finishing with the herb mixture. Cover with plastic wrap and refrigerate for at least 2 hours before serving.
5. This is great on freshly grilled bread!