Trim off the ends of the zucchini and cut on a bias-diagonal-1/2 inch thick. Place in colander with a lot of salt-toss around to distribute the salt evenly. Let zucchini stand over a bowl or sink for at least 45 minutes-then drain off excess moisture. The salt will rid the zucchini of any bitterness-this is also great to do with eggplant. Rinse the zucchini and pat dry and set a side.

Clean mushrooms with a soft brush or paper towl. Trim the stems- reserve the stems for a nice flavored mushroom stock- Just place stems in 2 cups water in a small sauce pot- bring to a boil, then turn off flame and cover-let steep for 20 minutes, strain and reserve for 1 week in fridge or 3 months in freezer-this is great for adding flavor to rice, risotto, pasta water, soups, sauces... and so on. Back to mushrooms, just cut mushrooms into 1/4 inch slices.

Turn oven on at 350 f and place a baking dish in oven to get hot-this will be to keep all veggies warm while you saute in stages.

Heat a large frying pan over medium with 2 tablspoons olive oil. Once oil is hot add the zucchini. Don't stir too much, let each get golden brown-about 8 minutes. Transfer zucchini to the hot baking dish.

Juice and zest the lemon. Keep juice and zest separate from each other. Chop garlic cloves.

Add 2 more tablespoons olive oil to the same pan and place on medium heat. Add the mushrooms for about 6 minutes and then add the lemon juice. After one more minute, add the garlic plus one more tablespoon olive oil- cook for another minute or so and then transfer all to baking dish in the oven.

Chiffonade the basil (roll the leaves up and slice thin strips). Just before serving toss in the basil and lemon zest. Salt (maldon preferred) and pepper to taste.