Step 1

Lop off the tops and bottoms of the zucchini and slice them into quarters, lengthwise. Place the zucchini in a very large zip-top bag. Drizzle in the oil, 1 teaspoon of salt, pepper, 1 tablespoon of lemon zest, and the juice of 2 lemons. Seal the bag and toss to coat the zucchini. Set aside for 15 to 20 minutes to marinate.

Step 2

Heat the indoor or outdoor grill to medium-low heat. Grill the zucchini on all sides until nice and tender, about 10 minutes total, being careful not to burn. Remove the zucchini to a plate as it gets done.

Step 3

Pile up the rest of the lemon zest and sprinkle the remaining 1 teaspoon of kosher salt on top. Use a knife to chop the salt and zest together until it becomes... well, lemon salt! Add more salt, if needed. Sprinkle the lemon salt over the plate of grilled zucchini, and serve.