Mix garlic with white wine, salt and pepper. Slice the washed zucchini lengthwise and brush both sides with oil.
On the hot broiler grill one side at the beginning, turn to the other side and spread the prepared garlic-wine mixture evenly on the grilled side. When the bottom side is also grilled, place the zucchini slices on a platter, sprinkle the finely shredded basil on top and bring to the table on the spot.
Tip: The flesh of young, small zucchini is much more tender than that of larger ones.
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