Late summer side dish: Zucchini with Pecorino and hot honey

Zucchinis are among summer’s finest vegetables, and they’re too good to pass up while in season. As summer comes to a close, it’s never too late to savor fresh, vibrant flavors. This simple side dish balances savory, salty, and sweet flavors by highlighting tender zucchini, sweet-and-spicy hot honey, and salty Pecorino Romano cheese for a balanced dish that comes together in a matter of minutes. The input-to-flavor reward is unparalleled. This late-summer zucchini has become one of my favorite new recipes of the season and is now a staple in my repertoire. 

Zucchini with Pecorino and hot honey 

Serves: 4 | Prep Time: 5 minutes | Cook Time: 4-6 minutes

Ingredients:

• 4-5 small zucchinis (smaller ones are more tender, whereas large squashes can be tougher and hold more water)
• Olive oil, for coating
• Garlic salt or salt
• 2-3 tbsp. hot honey, store-bought or homemade (homemade in notes)
• 2-3 oz. Pecorino Romano, shaved
• Fresh basil

Directions:

1. Heat a grill or skillet over medium-high heat.
2. Slice the zucchini into about ½ inch slices. Toss lightly or spray with olive oil to coat and season with garlic salt.
3. Grill or sear the zucchini slices, with ample spacing, for about 2-3 minutes per side, until they easily release and develop color. If using a skillet, work in batches. 
4. Once cooked on both sides, remove the zucchini to a serving plate. Drizzle over the hot honey and freshly shave Pecorino Romano on top using a vegetable peeler. Garnish with fresh basil, chiffonade, torn or left as whole leaves.
5. Serve immediately. 

Notes:

• Hot Honey recipe: 3 tbsp. honey, ½ tsp. red pepper flakes, ½ tsp. apple cider vinegar, and a pinch of cayenne pepper. Mix and drizzle!