Serves 3
3 zucchinis (about 8 oz each), halved lengthwise
2 tbsp honey
1 tbsp hot sauce (I used tabasco)
2 tsp kosher salt
3 tbsp vegetable oil
2 green onions, sliced thin on a bias
Whisk honey and hot sauce together in glass cup and microwave to a boil (about 30 seconds). Continue to microwave at 30 second increments until it thickens (should be about 1 minute - sauce will continue to thicken as it cools).
Using a sharp pairing knife, score cut side of zucchinis diagonally, almost 1/4 inch deep. The turn the zucchini 90 degrees, scoring in the other direction. Place zucchinis, cut side up on a plate or cutting board and springle with salt evenly. Rub salt into the cuts until it is mostly dissolved.
Line plate with double layer of paper towel and place zucchini's cut side down on plate, pressing gently. Microwave until zucchini has exuded water and is hot to touch (about 3 minutes). Cut in half to make smaller pieces.
Spread zucchini, cut side down, on a cold skillet, pressing to ensure contact. Cook over medium heat, rotating skillet every 2 minutes to ensure everything is cooked evenly and are deeply browned (8-10 minutes).
Turn zucchini so browned/cut side is up and cook on medium high for 2-3 minutes longer. Turn off heat, drizzle with honey mixture and scallions. Serve.