Basil and Garlic Zucchini Shreds

5 medium zucchini (about 2 1/2 pounds total)1 tablespoon granulated sugar1 teaspoon salt2 teaspoons good-quality olive oil1 teaspoon minced garlic (about 2 cloves)2 tablespoons chopped fresh basil leaves (or 1 tablespoon dried basil, crumbled)2 teaspoons balsamic vinegar (or to taste)Fresh ground black pepperRinse zucchini under cold water. Trim ends and then slice each zucchini in half lengthwise. Using a teaspoon, scrap out any tough seeds. Shred zucchini on large holes of a grater (or use grating attachment on a food processor). Toss zucchini with sugar and salt, place in colander set in medium bowl and drain for 10 minutes.Using a clean kitchen towel, in batches wrap zucchini and wring out excess moisture (you could also squeeze the zucchini with a potato ricer). Place squeezed zucchini in a medium bowl breaking apart any clumps.Place a large nonstick skillet over medium-high heat and add oil. When oil is hot, add garlic (and dried basil, if using) and cook until fragrant, about 30 seconds. Raise heat to high, add squeezed zucchini to skillet (and fresh basil if using instead of dried) and, using a wooden or plastic spoon, spread zucchini out into an even layer. Cook, undisturbed until zucchini in contact with skillet lightly browns, about 2 to 3 minutes. Stir well, and then cook undisturbed until zucchini in contact with skillet lightly browns again, about 2 to 3 minutes more.Remove skillet from heat, stir in balsamic vinegar, season with black pepper and serve.Serves four.Nutrition values per serving: 73 calories (33 percent from fat), 2.7 g fat (0.3 g saturated), 12 g carbohydrates, 3.5 g fiber, 3 g protein, 0 cholesterol, 300 mg sodium.