Trim ends off zucchini and soak in large bowl of cold water for 20 - 30 minutes.
Remove and pat dry.
Cut zucchini in half lengthwise then in quarters crosswise.
In skillet, place zucchini, oil, whole garlic, 1 teaspoon salt and just enough water to cover bottom of skillet.
Cover and cook over medium heat until zucchini begins to soften (about 5 - 7 minutes).
Remove lid and raise heat to high.
Cook, stirring until liquid evaporates and zucchini glazes with olive oil.
Remove garlic cloves - carefully stir in basil and serve.
(Serves 4)
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