#109 zucchini and hazelnut salad

from Plenty

I'm going vegan for the month, but this parmesan topped salads was over of the last things I made before I switched over. I got to use centercut squash and fresh purple and green basil from the garden for this simple recipe. Grilling squash can be time consuming if you're like my and you don't have a large grill pan, but this salad was otherwise easy to put together. A nice break from the cool cruciferous salads I tend to go to.