Pickled Strawberry Vinaigrette

1. Cut each strawberry into bite-size pieces (depending on the size of the strawberry, it may be into halves, quarters, or eighths). Add the strawberries to a shallow mixing bowl.
2. Combine the brown sugar, water, and red wine vinegar in a small saucepan. Bring to a simmer. Pour the liquid over the strawberries to submerge them. Let sit for 30 minutes.
3. Strain the strawberries from the pickling liquid and set aside.
4. Slowly drizzle the olive oil into the pickling liquid, whisking until emulsified. Stir in the lemon zest and juice. Season with salt to taste.

Charred Zucchini

1. Heat the grill over high heat on one side and low heat on the other. Slice the zucchini lengthwise into ¼” slices. Toss the zucchini with a generous amount of oil and a good pinch of salt.
2. Grill the zucchini over high heat until charred on one side, just a couple of minutes. Flip the zucchini over and char on the other side.
3. Transfer the zucchini to the low heat side of the grill. Cover the grill and continue to cook until the zucchini is tender, just a few more minutes.
4. Plate the zucchini on a large platter. Top with the pickled strawberries and sunflower seeds. Spoon the vinaigrette over top. Garnish with the parmesan, basil, and flaky sea salt.