The zucchini are very good hot, but are better after 15 minutes or so, or even at room temperature, once the flavors have had a chance to get to know each other. Make them a day in advance, if you want to get ahead; just hold off on adding the basil until you’re ready to serve.
Excerpted from Flavor by Yotam Ottolenghi and Ixta Belfrage. Text copyright © 2020 Yotam Ottolenghi and Ixta Belfrage. Photographs copyright © 2020 by Jonathan Lovekin, except page 211 @ Louise Hagger. Illustrations copyright © 2020 by Nishant Choksi. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.