2 pounds zucchini

½ small garlic clove

1 cup packed basil leaves, coarsely chopped

¼ cup extra-virgin olive oil

1½ tablespoons white wine vinegar

Salt and freshly ground black pepper

Wash and trim ends of zucchini. With a vegetable peeler, shave planks lengthwise. If using larger squash, cut in half so the ribbons are thinner.

In a food processor, pulse the garlic until chopped. Add the basil and pulse until finely chopped. Add the oil, vinegar and process until smooth. Season with salt and pepper.

Drizzle vinaigrette over zucchini ribbons and toss to coat. Serve immediately or refrigerate.

Serves four.

From Daily Herald, July 22, 2009