1

In a small pan on medium heat, toast your walnuts until brown and fragrant. Remove the nuts from the heat, chop roughly into bite sized pieces and set aside.

2

Place the zucchini into a large bowl. Drizzle about 2 tablespoons of olive oil, and sprinkle with salt and pepper. Toss with your clean hands to combine.

3

Heat a grill or griddle until hot, add zucchini in batches (do not crowd). Grill for 4 minutes or so, turning over once until zucchini is cooked through and perfectly charred.

4

Transfer to a serving platter and top the zucchini with lemon juice, feta, hot honey, walnuts and herbs. Add chili flakes salt and pepper if you wish. You can serve this dish warm or at room temperature.

5

Notes: Feel free to use regular honey instead of hot honey. Substitute feta with dairy-free feta or omit the feta to make this dish dairy free. I would not suggest making this dish days in advance, the texture of the zucchini will become too mushy.