Coursely grate the zucchini and set aside in a bowl. Rehydrate the sun dried tomatoes with hot water. Drain but don’t dry. In the food processor, pulse together the tomatoes, garlic cloves, basil, and the vinegar. While mixture is processing, slowly drizzle in the olive oil until it forms a thick dressing. Combine with the grated zucchini, add salt to taste, and serve.