Zucchini With Basil Oil And Mint

• 4 small zucchini, trimmed and cut across into 1/4-inch-thick slices
• 2 teaspoons basil oil (recipe above)
• 1 teaspoon fresh lime juice
• 1 tablespoon minced fresh mint leaves
• 1 teaspoon salt, plus more to taste
• Freshly ground black pepper to taste

1. Bring a medium pot of lightly salted water to the boil.
2. Add the zucchini and blanch for 45 seconds.
3. Drain and immediately place under cold running water until cool.
4. Drain again and pat dry.
5. Place zucchini in a bowl and toss with the basil oil, lime juice, mint, salt and pepper.
6. Taste and adjust seasoning if desired.
7. Can be served cold or at room temperature.

zucchini, basil oil, lime juice, mint leaves, salt, freshly ground black pepper

Taken from cooking.nytimes.com/recipes/10887 (may not work)