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.