Categories: Salads, Italian, Appetizers, Vegetarian 
      Yield: 4 servings 
  
      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.