Grilled Mediterranean Zucchini Ribbons - cooking recipe

Ingredients

1/4 cup olive oil, plus
2 tablespoons olive oil
5 garlic cloves, thinly sliced
6 -8 medium zucchini, thinly sliced lengthwise (about 2 pounds)
salt, to taste
freshly cracked black pepper
1/2 cup sliced almonds, toasted
2 ounces imported parmesan cheese, shaved
2 tablespoons fresh basil, cut into ribbons (my addition)

Preparation

In a small saucepan combine 1/4 cup of the olive oil with the garlic clove slices.
Heat to medium-low and {slowy} toast the garlic until lightly golden, about 4-5 minutes. DO NOT burn! Remove from pan and set aside.
Use a vegetable peeler or mandoline to THINLY slice the zucchini. Toss the remaining 2 tablespoons of olive oil with the zucchini, being careful not to tear. Season with salt and pepper.
Heat a grill to medium-high and cook the zucchini ribbons {only} on one side, approximately 1-2 minutes, until lightly grill marked and lightly wilted.
Remove the zucchini from the grill and arrange on a serving platter. Set aside to cool. Before serving, drizzle the infused garlic oil over the zucchini and garnish with the Parmesan, toasted almonds and fresh basil.
Serve at room temperature. Yield is estimated depending on how you plan to serve the zucchini.