Erik Anderson uses lardo for part of the fat in the dressing. It's seasoned and cured pork fat somewhat similar to bacon. Find it at specialty markets or at almagourmet.com. Or substitute an equal amount of rendered bacon fat (16 ounces chopped bacon will yield the 3.5 ounces needed for this recipe). Anderson also uses sweet and sour teardrop chiles, which are a cross between a jalapeño and a cherry pepper. If you can't find them, substitute mild pickled peppadews. This salad is easily doubled. To do so, use 2 large skillets to simultaneously cook zucchini batches so the dish is done in the same amount of time.