Wash zucchini. Cut them in half lengthwise and then in half crosswise into rough pieces of about three-quarter inch. Tear tomatoes in half and squeeze out some of the seeds and juice. Peel the garlic and cut into slivers. Chop basil and set aside. Heat 2 tablespoons olive oil in a skillet over medium-high heat. When hot, add zucchini. When zucchini begins to brown, add garlic and sauté for a couple of minutes. Add tomatoes, salt and pepper. Stir well, then cook for 5 minutes. Remove from heat and add basil. Drizzle with 1 tablespoon olive oil, cover and set aside at least 10 minutes before serving. Serves 4 to 6.