Cook to Cook: Raw zucchini never does much for me, but carve it into ribbons and give it a generous splash of fresh lemon and you've got something to work with.
Warm Garlic Oil:
1. In a colander set over a bowl, toss together the zucchini, lemon juice, salt and pepper, and let the mixture stand while you pull together the rest of the dish.
2. Have 4 dinner plates set up. In a medium microwave-proof bowl, combine the onion, garlic, basil leaves, and olive oil with a little salt and pepper. Cover with a paper towel and microwave on high for 1 minute. Remove from the microwave, stir in the corn and set aside.
3. Pat the zucchini strips dry and divide them between the 4 plates so they're heaped in the center of each one. Save the liquid in the bowl. Divide the tomatoes between the plates, piling them atop the zucchini. Then spoon the corn, oil, onion and garlic mixture over the tomatoes.
4. Drizzle a tablespoon or more of the zucchini liquid over each salad. Finally, streak the dressing over each salad and serve.
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