Wash and dice the zucchini. Saute it in garlic and oil, then remove it from the pan. Add the rice to the pan, stirring to coat the grain with whatever oil is remaining. Add the chicken stock, wine, and bay leaf and bring to a boil. Add the basil and salt, and return the zucchini to the pan. Cover and let simmer until rice is tender, about 20 minutes. Makes 6 servings.