A wonderful recipe for this time of the year. Zucchinis are in abundance and it is nice to have a few recipes up your sleeve.
The recipe can be found here. The picture on that blog is a lot nicer than mine. But I didn't use balsamic vinegar, hence the difference in colour. I also bunged in a few torn basil leaves.
Give it a go, it's a wonderful light accompaniment to any dish, or just by itself.