Marinated Zucchini

(prepare early in day, as it needs at least 3 hours to marinate)

4 medium zucchini
4 tablespoons extra- virgin olive oil
salt and fresh ground pepper to taste
2 cloves garlic
3 tablespoons dry white wine
juice from 1/2 lemon
2 tablespoons fresh chopped basil

Wash zucchini, and cut into slices (approximately 3/4 in. thick). Heat the olive oil in a large non-stick skillet, and cook the zucchini over medium-high heat until lightly browned (2 or 3 minutes per side). Sprinkle with salt and pepper. Peel the garlic clove, and cut into thin slices. Add the garlic to the skillet toward the end of the cooking time, and roast until golden brown, stirring. Remove the zuccini and garlic with a slotted spoon or spatula, and place in a bowl. Turn heat to low; add the wine and lemon juice to the remaining oil in the skillet, and cook briefly, stirring to blend. Add the basil and heat until just wilted; then, pour the wine mixture over the zucchini-garlic, making sure to cover all of the zucchini with the sauce. Cover and refrigerate. Let marinate at least 3 hours, or overnight. Serve cold or at room temperature. (Approximately 4 servings)