Pair this light, crisp zucchini slaw with grilled fish or chicken.
Shred zucchini on the large holes of a box grater. (You should have about 4 cups.) Toss with 1/2 teaspoon salt in a colander set over a bowl. Let stand 10 minutes. Squeeze out excess moisture with your hands.
In a medium bowl, toss zucchini with stalk, apple, vinegar, sunflower seeds, and basil. Season with salt and pepper; serve.
