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Grilled Zucchini

 1 1/2 pounds (about 5 medium) zucchini
 1/4 cup olive oil
 Juice of 1 lemon
 Maldon or other sea salt.

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.