1. Use a vegetable peeler to cut zucchini into long ribbons, lengthwise; when you get to the inner seeds, turn zucchini 1/4 turn and repeat until you are just left with a column of seeds (discard).
2. Do the same with the yellow squash and carrots.
3. Toss ribbons with basil in a large salad bowl.
4. In another bowl, whisk together vinegar, oil, anise seed, salt and pepper; drizzle over salad and toss.