from Fine Cooking

3 small or 2 medium zucchini                             Kosher salt
2 Tbs. plus 1 tsp. extra-virgin olive oil               1 Tbs. balsamic vinegar
1/2 tsp. chopped fresh thyme                            1/2 tsp. finely grated lemon zest
Freshly ground black pepper                             3 Tbs. freshly grated Parmesan Cheese

Heat a grill to medium high.  In a small bowl, whisk 2 TBSP of the oil, the vinegar, thyme, lemon zest, ¼ tsp salt, and 1/8 tsp pepper. 

Toss the zucchini with the 1 tsp remaining olive oil.  Grill the zucchini, flipping occasionally, until it browns and softens but doesn’t turn mushy, 6 to 8 minutes.  Cut the zucchini into 3 inch pieces and put into a bowl.   Whisk the vinaigrette again and drizzle over the zucchini.  Sprinkle on the Parmesan, adjust seasoning to taste and serve immediately.