Zucchini 500g
Garlic cloves 2
Lemon 1
Basil leaves 3 tbs
Ex.v.olive oil 3 tbs
Boil the whole zucchini in salted water until tender. Drain. Trim the ends and cut lengthways in half. Put in a colander and leave for ½ hour, pressing gently to remove excess water. Place in a salad bowl.
Peel and chop the garlic finely and squeeze the lemon. Tear the basil.
In a bowl combine the garlic, lemon juice and olive oil. Season, then mix into the zucchini. Scatter over the basil.