8 sm Zucchini, lightly steamed
1 tb Olive oil
1 lg Garlic clove, minced
1 1/2 tb Rosemary, minced
1 1/2 tb Sage leaves, minced
1 tb Lemon juice
1/4 c  Olive oil
1 ts Salt
Black pepper

Let the steamed zucchini cool. Warm 1 tb olive oil in a small saute pan
over very low heat & add the garlic. Let it sweat so that the flavour
infuses the oil. Add the rosemary & sage & let them wilt in the oil for a
minute or so. Cut the cooled zucchini into strips the size of kitchen
matchsticks & place them in the salad bowl. Whisk together the lemon juice,
1/4 c olive oil, salt, pepper & garlic-herb infused oil. Toss carefully,
being extremely careful not damage the fragile zucchini pieces. Serve at
room temperature.