Grate the cheese. I used Cheddar, but any firm cheese of your choice would be good.
Slice the zucchini into thin strips. Slice the olives into rings. I have taken olives stuffed with blue cheese, but plain olives or those stuffed with pimento may be used instead.
Shred the basil leaves, mince the garlic. If using dry basil, use 1/2 teaspoon of the same.
Toast the walnuts lightly on a hot pan for about a minute, and set aside to cool.
Heat a pan and add olive oil.
Add the garlic and basil leaves (or dry basil if using), sauté for a minute, taking care not to brown the garlic.
Add the zucchini, sprinkle a pinch of salt, sauté for 3-4 minutes, stirring frequently.
Add the sliced olives, after reserving a few olive rings for garnish. Take the pan off the stove, so that the zucchini stop cooking.