Marinate the Zucchini

1. Cut off the tops and bottoms of the zucchini, then quarter each zucchini lengthwise.
2. Place the zucchini in a very large resealable plastic bag, or divide between two regular-size bags.
3. Add the olive oil, 1 teaspoon kosher salt, 1 teaspoon freshly ground black pepper, 1 tablespoon lemon zest, and the lemon juice.
4. Seal the bag and gently toss or massage the zucchini until evenly coated.
5. Let the zucchini marinate for 15–20 minutes.

Grill the Zucchini

1. Preheat a grill to medium heat.
2. Remove the zucchini from the marinade and place it directly on the grill.
3. Grill, turning occasionally, until tender and lightly charred, about 12–15 minutes. Be careful not to let the zucchini burn.
4. Transfer the grilled zucchini to a serving platter as it finishes cooking.

Make the Lemon Salt

1. Pile the remaining lemon zest on a cutting board.
2. Sprinkle 1 tablespoon kosher salt over the zest.
3. Using a knife, finely chop the salt and zest together until well combined and fragrant.
4. Taste and add more salt if needed.
5. Sprinkle the lemon salt generously over the grilled zucchini.

Serving Suggestion

Serve the zucchini warm or at room temperature, with extra lemon wedges on the side for an additional burst of freshness.

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