Zucchini with basil and lemon

This is from Nigel Slater's Real Food, and, other than that amazing fried zucchini you get in old-fashioned Italian restaurants, I have always found it my least favourite vegetable, bland and tasteless.

But, I urge you to try this. It will change your mind forever.

2 zucchini, sliced on the diagonal, about 1/2 cm thick.
olive oil
juice of a lemon
handful of basil leaves.

Cover the base of a pan with olive oil, and a couple of glugs more. Line the pan with the zucchini slices, cover, and and cook on medium/high until the bottom layer is lovely and brown. Toss when each bottom layer becomes brown. In total, this should take around twenty minutes.
Remove zucchini slices to serving dish, and scrape all lovely sticky stuff from pan, adding a dash more olive oil if it's dry, the lemon juice, and the torn up basil leaves.
Pour the lemon/olive/basil mixture over zucchini slices and serve.