Rinse and pat dry the zucchini, then slice off the ends.  Cut lengthwise into quarters and then crosswise into 1/3-1/2 inch slices.  Do not cut them too thin Toss zucchini with the salt to coat.  It seems like a lot, but don't scrimp. Turn the zucchini into a strainer and then over a bowl. Set aside for 45 minutes.  When it is ready, the sharp edges will have softened After 45 minutes, discard the liquid in the bowl and wipe dry. Rinse the zucchini well under cold running water until it tastes only slightly salty.  Pat dry and return to the bowl. Add the onion, olive oil, lemon juice and pine nuts Stir well to combine and then add the shredded basil. You can serve immediately or chill. The salad will keep for about 4 days.

Rinse and pat dry the zucchini, then slice off the ends.  Cut lengthwise into quarters and then crosswise into 1/3-1/2 inch slices.  Do not cut them too thin
Toss zucchini with the salt to coat.  It seems like a lot, but don't scrimp.
Turn the zucchini into a strainer and then over a bowl.

Set aside for 45 minutes.  When it is ready, the sharp edges will have softened
After 45 minutes, discard the liquid in the bowl and wipe dry.

Rinse the zucchini well under cold running water until it tastes only slightly salty.  Pat dry and return to the bowl.
Add the onion, olive oil, lemon juice and pine nuts
Stir well to combine and then add the shredded basil.
You can serve immediately or chill.
The salad will keep for about 4 days.

I love this combination of flavors--and I know I'm eating healthy!