House & Home - Grilled Zucchini With Fennel Fronds And Toasted Hazelnuts
Brooklyn artist-turned-blogger Julia Sherman shares her recipe for delectable grilled zucchini, which makes the perfect summer side.
Ingredients
- 1⁄4 cup skinless hazelnuts
- 1 tsp plus 2 tbsp olive oil
- 2 lbs. medium zucchini (about 6), sliced
- 1⁄4”-thick lengthwise
- Sea salt and cracked black pepper, to taste
- Sherry vinegar, to taste
- 1 handful tender fennel fronds
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