Heat a grill pan medium high. You can use an outdoor grill, but watch the heat, zucchinis are fragile and you don’t want a lot of char or to cook these all the way through.

Cut the zucchinis in half, then diagonally. Toss in olive oil, salt and pepper.

Grill each side just enough to get grill marks but the zucchini are still firm.

Let cool in a large salad bowl.

With the back or your knife or the bottom of a bowl, or any hard surface, whack the hazelnuts to crack them open. I used the little metal bowl pictured. Toast in the oven or in a pan on the stove to enhance the flavor.

Wash and dry the basil.

Place on top of the zucchini.

Top with the hazelnuts and shave the cheese over the top with a vegetable peeler. I used pepato, a semi-firm sheep's milk cheese with whole black peppercorns in it.

This salad is a way to enjoy zucchini and basil season.