Cut the zucchini into thick fingers. I think they work best about the size of thick, homemade French fries. Warm the oil in a deep pan and let the zucchini cook over medium heat for six to eight minutes or so, till they start to soften.
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.
Photograph by Jonathan Lovekin
Recipe courtesy of Tender: A Cook and His Vegetable Patch by Nigel Slater.