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1
Wipe the zucchini and slice thinly along their length.
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2
I like to make them no thicker than 1/8 inch (3mm).
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3
Put them in a colander in the sink.
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4
Grind over a little salt and leave for half an hour.
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5
Prepare the grill.
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6
Once they are covered with little beads of moistureas if they have broken out in a flop sweatpat them dry and put the slices on the grill.
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7
Let them brown lightly in stripes on the underside, then turn them over and brown the other side.
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8
Meanwhile, make the dressing.
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9
Grate the zest from the lemon into a mixing bowl.
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10
I do this finely and lightly, as any white pith will make the dressing bitter.
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11
Add the lemon juice, then beat in the olive oil with a fork or small hand whisk.
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12
Add a pinch of salt and black pepper.
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13
Coarsely tear the basil leaves, depending on their sizeI like to leave small ones intact.
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14
Lightly crush them in the hand to release the oils, then add them to the dressing.
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15
As each slice of zucchini becomes ready, drop it into the dressing and mix gently so that the slices become completely soaked.
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16
Set aside for ten minutes for the flavors to marry and the vegetables to soften slightly.
