Slice courgettes on an angle to get big, eliptical slices.
Lay slices on kitchen towel, sprinkle with salt and leave for 20 mins.
Dab the tops with more kitchen paper to remove excess moisture drawn out by the salt.
Lay the slices in very hot olive oil in a pan.
After 2-3 mins turn the slices, add some chopped garlic to the pan and cook for another 2 mins.
Turn onto a warm plate and sprinkle with torn basil leaves.

This is a simple variation on the standard fried, sliced courgettes, but it makes such a difference.