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1. Trim ends of zucchini and slice each zucchini lengthwise
just under 1/4-inch thick.
In a large, shallow dish, combine oil and zucchini slices,
coating slices well.
2. Place a large ridged griddle or ridged cast-iron skillet
over medium-high heat. When
griddle is hot, add zucchini slices in a single layer.
Cook, turning frequently, until soft
and scorched with a crisscross pattern of griddle marks.
Transfer to a large plate and
repeat with any remaining zucchini.
3. To serve, sprinkle zucchini with lemon juice and salt
to taste. Serve warm or at
room temperature.
