I made this for vegetable salad for lunch today (from Plenty by Yotam Ottolenghi) and the simple ingredient list came together to be much better than I expected, after all this IS just zucchini (something I usually use in things but not in an identifiable way... zucchini fritters, zucchini frittata, zucchini chocolate chip bread), not something I crave, but something that I know is good for me and plentiful in the summer so I do my part to lessen the overflow.
Here pan-grilled zucchinis, toasted hazelnuts, olive oil, balsamic vinegar, salt, pepper, basil, shavings of Parmigiano Reggiano, and a finishing drizzle of hazelnut oil come together to create a quick, the-sum-is-greater-than-the-parts vegetable salad that was satisfying with every bite (though that's because I made sure to get a little of almost everything each time). I cut the recipe down to make use of the one lone zucchini I had in the fridge and ended up eating the entire plateful for my lunch. I will definitely be making this again.
Now to find what to do with all that hazelnut oil I bought since this recipe used only a drizzle on my scaled-down version (but, oh it was so good)!