SCRUB THE ZUCCHINI WITH A VEGETABLE BRUSH TO REMOVE ANY GRIT.
TRIM OFF THE ENDS OF THE ZUCCHINI, CUT INTO 1/4 INCH PIECES. PLACE IN A COLANDER AND TOSS WITH KOSHER OR FLAKEY SEA SALT. ALLOW TO STAND FOR 30 MINUTES, THEN SPREAD ON A KITCHEN TOWEL. ROLL THE TOWEL. SQUEEZE GENTLY.
SCORE THE SMOOTH END OF THE TOMATO WITH A SHARP KNIFE IN A CRISSCROSS PATTERN. GRASPING THE TOMATO BY THE STEM END GRATE THE TOMATO THROUGH THE LARGEST HOLES ON A BOX GRATER INTO A BOWL. THE SKIN WILL STAY IN YOUR HAND. THE PULP ENDS UP IN THE BOWL.
TRIM AND SLICE THE GARLIC CLOVES INTO THIN SLIVERS.
HEAT A SAUTÉ PAN FOR A COUPLE OF MINUTES OVER HIGH HEAT. POUR IN ABOUT 1/3 CUP OF OLIVE OIL.
WHEN THE OIL IS HOT ADD THE ZUCCHINI. GRIND IN SOME PEPPER. (DON'T SALT, SINCE THE ZUCCHINI HAS BEEN SALTED ALREADY.) SHAKE THE PAN AND TOSS THE ZUCCHINI FOR A MINUTE OR SO.
ADD THE GARLIC. TOSS BRIEFLY WITH THE ZUCCHINI, THEN POUR IN THE TOMATO PULP. CONTINUE TO COOK FOR 30 SECONDS OR SO.
EMPTY INTO A SERVING BOWL AND SCATTER WITH A HEALTHY CHIFFONADE OF FRESH BASIL LEAVES.
SERVES 4
