Slice the zucchinis into 1/3" inch slices on the diagonal, so you end up with longer oval slices.

Heat the oil in a 12" skillet, then brown the zucchini on both sides, until cooked through and lightly browned.  Remove to a paper towel lined plate.You'll probably have to do this in at least 2 batches.

Lower the heat a bit and add the minced garlic and cook a few minutes, stirring. You want it lightly golden but NOT browned, at which point it starts to turn bitter.

In a serving dish, lay out the zucchini slices and sprinkle with the chopped basil (or mint or thyme), vinegar, garlic, and some salt. Stir it all up and then it sit a bit, covered. Serve at room temperature.