Cut zucchinis lengthwise and season them with salt & pepper.

Heat a cast-iron skillet over medium heat. Once the pan is hot, add a small amount of olive oil to coat the pan (about one tablespoon). Let heat for about 1 minute.

Sautee zucchini in the skillet for 6-8 minutes per side. Test for desired tenderness of squash slices with a fork or paring knife. Remove slices and place in a shallow baking dish or serving bowl.

In a bowl, whisk together olive oil, rice wine vinegar, garlic, and basil. Season with more salt and pepper if desired.

Pour vinaigrette over the cooked zucchini and cover. Let marinate at room temperature for 30 minutes and up to an hour. Serve at room temperature.