Very simple, created out of being bored with cooked, fried or baked zucchini!! The little extras like the walnut oil really makes a difference to the bland zucchini, but you can use another nut such as hazels and hazelnut oil, or use sesame oil. Do use enough cheese, even if it's cheddar: the cheese taste should come through strongly. Use a good home-made or shop-bough vinaigrette, not a creamy dressing. A ridged pan would be best, especially if you "burn" pretty black marks across the zucchini slices, but my old iron ridged pan was discovered to be rusty, so I used an ordinary pan.