Wipe the zucchini and slice thinly along their length.

Aim for a thickness of no more than 1/8 inch (3mm).

Place the sliced zucchini in a colander.

Sprinkle with salt and let sit for 30 minutes to draw out moisture.

Prepare the grill.

Pat the zucchini slices dry.

Grill the zucchini slices until lightly browned in stripes on one side, then flip and brown the other side.

While the zucchini is grilling, prepare the dressing.

Grate the zest from the lemon into a mixing bowl.

Avoid grating the white pith, as it will make the dressing bitter.

Add the lemon juice to the bowl.

Whisk in the olive oil.

Add a pinch of salt and black pepper.

Coarsely tear the basil leaves.

Lightly crush the basil in your hand to release the oils and add them to the dressing.

As each zucchini slice is ready, drop it into the dressing.

Mix gently to coat the zucchini slices completely.

Set aside for ten minutes to allow the flavors to meld and the vegetables to soften slightly.