Chop the tomatoes roughly and add to the zucchini with the torn-up basil leaves, salt, pepper, and a good squeeze of lemon. Stir, cover with a loose-ftting lid, and let simmer for ten to twelve minutes, until the zucchini are totally tender and the tomatoes have cooked down to a basil-scented saucy slush. The colors should be bright, the zucchini softly yielding but not browned. Sponge up the sunny-tasting juices with bread.
Recipe courtesy of Tender: A Cook and His Vegetable Patch by Nigel Slater.