Prep: 1. Preheat oven to 300. 2. Scatter hazelnuts over baking sheet and roast for 12-15 min. 3. Let cool before chopping roughly or crushing with side of a large knife. 4. Place pan on medium-high heat. 5. Meanwhile, trim ends of zucchini and cut into slices. Place in bowl and toss with 2 tablespoons of olive oil, salt and pepper. Make: 1. Sear zucchini slices in pan for about 2 min on each side. 2. Transfer to bowl, pour over balsamic vinegar, toss and set aside. 3. When zucchini is cooled, add remaining olive oil, basil and hazelnuts. Mix and transfer to plate. 4. Dress with parmesan.