Step 1

In a mixing bowl, toss zucchini with kosher salt until the salt has coated most of the slices.

Step 2

Line a sheet pan with a clean dish towel or paper towels. Spread zucchini out on the paper towels and let rest for 20 minutes. (This will draw out moisture to give the zucchini a more concentrated flavor and better texture as it cooks.)

Step 3

Meanwhile, in a mixing bowl (you can use the same one you used to salt the zucchini, but wipe it out first), whisk together the olive oil, vinegar, and garlic.

Step 4

After zucchini has been resting for 20 minutes, roll it up in the dish towel / paper towels and gently rub it to remove moisture that gathered on its surface.

Step 5

Heat a large skillet with cooking oil over medium heat until the oil begins to shimmer.

Step 6

Add zucchini to the heated skillet in a single layer (do this in batches if needed; be careful not to crowd the pan or it won’t brown). Let it sit in the hot pan, without turning, until golden brown on the bottom, 4 to 7 minutes. Gently flip the zucchini and continue cooking, stirring occasionally until tender, 6 to 7 minutes more.

Step 7

Add warm zucchini to the bowl with the olive oil dressing and toss gently to combine.

Step 8

Just before serving, fold in basil.