5 zucchini ends trimmed cut lengthwise and sliced into thin half circles
2 teaspoons kosher salt
1 tablespoon Napa Valley organic olive oil
2 to 3 cloves Melissas organic garlic sliced
10 basil leaves divided 6 torn 4 thinly sliced
1/4 cup grated imported Reggiano Parmesan cheese
1/4 teaspoon black pepper
Spread zucchini slices out in a large colander and sprinkle evenly with salt. Allow to drain over a bowl or the sink for 15 to 20 minutes, rinse well and jostle with your hands to remove salt. Gently squeeze dry with paper towels.
Heat olive oil over medium heat in a large saut pan. Add garlic and cook about 30 seconds. Add zucchini and saut until golden, about 14 minutes. Add torn basil and cook 1 minute. Remove from heat, stir in parmesan cheese until melted, season with pepper and top with sliced basil.