Canal House's Marinated Zucchini

The summer side you can make whenever you have 15 minutes, and then completely forget about. Because the zucchini is already cooked through and relaxed, the marinade seeps in more quickly and thoroughly than had the order of operations been reversed. The zucchini boats become bright and aromatic, but hang onto their fresh structure and sweetness. It's just about the simplest, best summer side, whether you're serving it to a dinner party, your family, or just you.

5 tablespoons extra-virgin olive oil, divided

½ pound very small zucchini, trimmed and halved lengthwise

Salt

½ clove garlic, minced

1 tablespoon red wine vinegar

Pepper

A small handful fresh basil leaves, sliced

Directions at food52.com

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