Preheat the barbecue at high heat, or place a grill pan over high heat and leave it there until it’s super-hot, about 5 minutes.
Meanwhile, trim the ends of the zucchini and cut them on an angle into 1/4-inch-thick (0.6-cm) slices. Place them in a large mixing bowl and toss with half the olive oil, 1/2 tsp (2.5 ml) sea salt flakes, and some black pepper. Transfer the slices to the barbecue or grill pan and char-grill for 1 to 2 minutes on each side; turn them over using kitchen tongs and grill the flip side for 1 minute more. If some slices are smaller than the others, keep a close eye on them and make sure to turn and remove them from the heat before the larger slices. You want to get distinct char marks without cooking the zucchini through. Transfer the grilled zucchini back to the mixing bowl, pour over the balsamic vinegar, toss together and set aside to cool for 10 minutes.
Toss the zucchini with the basil leaves, parmigiano-reggiano cheese, and hazelnut (or extra-virgin olive) oil. Toss gently. Transfer to a serving plate, sprinkle with additional sea salt flakes and black pepper, and serve immediately.
Recipe Credit: Adapted from Plenty, by Yotam Ottolenghi.
MAKE IT VEGAN & DAIRY-FREE: Omit the shaved parmesan cheese garnish.
How to Toast and Peel HazelnutsPlace the hazelnuts on a baking sheet covered with parchment paper. Bake at 350°F (175°C) for 15 minutes, shaking the tray every five minutes. When the hazelnuts’ skin is shiny and crackled, remove from the oven and transfer to a clean dish towel. Close the towel up into a bundle and rub the hazelnuts against one another vigorously to remove the skin. Open the towel and pick up the peeled hazelnuts. Some bits of skin will remain but that’s ok! Keep the peeled hazelnuts in an airtight container in the fridge until ready to use.
Did you make this?
Tell me how you liked it! Leave a comment or take a picture and tag it with @foodnouveau on Instagram.