Several years ago, I had a recipe for a basic zucchini slaw. I can't find anything like it on the Web. I remember shredding zucchini, putting it into a colander, salting it and then pressing with paper towels to get the excess water out. I remember adding garlic, but I'm sure there was more to it than that.

Several years ago, I had a recipe for a basic zucchini slaw. I can't find anything like it on the Web. I remember shredding zucchini, putting it into a colander, salting it and then pressing with paper towels to get the excess water out. I remember adding garlic, but I'm sure there was more to it than that.

— Elena B., Medford

After checking the newspaper's archives with no luck, we also searched the Web and turned up numerous recipes on a variety of sites. Rather than trying to guess which most closely resembled yours, we went to one of the most trusted sources for recipes: The Los Angeles Times.

A subscriber to the LA Times-Washington Post News Service, the Mail Tribune gleans many of its recipes from that source, along with The Associated Press. The simple reason — apart from the fact that we pay for these recipes — is because, to the best of our knowledge, they've been tested.

This recipe that ran in the July 29 Times does have garlic. And we're hoping that you won't need to remove excess water, not only because the squashes are cut into matchsticks rather than shredded, but because the watery cores are discarded.

See the accompanying Times recipes for more vegetable slaws .

Zucchini Slaw

2 pounds zucchini (about 6 small or 3 to 4 medium)
4 plum tomatoes, seeded and diced into 1/4-inch pieces
1 teaspoon minced garlic
1/4 cup sherry vinegar, or to taste
2 tablespoons best-quality olive oil, or to taste
1/2 teaspoon salt, or to taste
1/4 teaspoon pepper, or to taste
8 large basil leaves, thinly sliced
1/2 cup toasted pine nuts
Shaved Parmigiano-Reggiano cheese, for garnish

Trim ends from the zucchini and cut them crosswise into 3-inch pieces. Julienne pieces down to zucchini cores (discard seeded cores); then place strips into a large bowl.

Gently stir in the tomatoes and garlic, then stir in the sherry vinegar, olive oil, salt and pepper, tossing to evenly coat. Taste slaw and adjust flavor and seasoning as desired, then stir in the basil.

Just before serving, stir in the pine nuts. Serve slaw with shavings of the cheese over each portion.

Makes 6 to 8 servings.