- 8 to 10 freshest possible cigar-size zucchini, trimmed
- 2 to 3 tablespoons extra-virgin olive oil
- 2 tablespoons chopped fresh basil leaves
- fine sea salt to taste
- freshly ground black pepper to taste
- In a large heavy non-stick skillet combine zucchini and 1 tablespoon oil, shaking skillet to coat zucchini completely with oil. Cook zucchini over moderate heat, shaking skillet occasionally, until browned evenly, 20 to 25 minutes.
- Transfer zucchini to a platter and sprinkle with basil and salt and pepper. Drizzle zucchini with remaining 1 to 2 tablespoons oil and serve hot or at room temperature.