Zucchini with Smoky Romesco

Start zucchini

Slice zucchinis down the middle and score flesh slides with a criss cross pattern (only a quarter of the way deep). Sprinkle with salt and set aside.

Make romesco

Add 3/4 cups almonds to a pan and toast over medium heat, remove when you can smell the toasted nut flavor (about 5 minutes).

To your food processor, add garlic and blitz. Add almonds and blitz until finely ground (about 30 seconds). Add remaining romesco ingredients and blitz until smooth. Add more olive oil if required to get a salsa like consistency. You will have extra sauce so store remaining sauce in the fridge for up to a week.

Grill zucchini

To a large pan, add a good glug of olive oil and warm pan over medium heat. Gently squeeze zucchini to remove excess water, then pat dry with a paper towel. Once oil is warm, in 2-3 batches depending on size, place zucchini flesh side down on the pan and cook for 5-7 minutes until golden brown. Flip and cook for another 3 minutes and remove from heat.

Plate

Place zucchini flesh side up on serving platter. Top with romesco sauce, crumbled goat cheese, parsley and serve.