charred zucchini, basil & hazelnuts

This recipe is a classic example of what I like to call “flavor layering”. A simple way to add more depth, taste and nutrition to any dish. Charred or grilled zucchini with fresh basil, toasted hazelnuts and shaved parmesan packs so many healthy qualities in its many layers of flavor. What a yummy way to celebrate spring with this nutrient-dense, healthy dish high in anti-oxidants, fiber and Vitamin A!

I will always be eternally grateful to Yotam Ottolenghi for sharing his depth of knowledge and passion for humble vegetables like the zucchini. This recipe was inspired by his renown version from one of my favorites, his popular cookbook, “Plenty”.

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