Trim both ends and slice into uniform planks or rounds, 1/4 to 1/2 inch thick. Uneven slices cook at different rates. Brush with olive oil and season with salt right before grilling — salting early draws out moisture and turns slices soft. Optional: toss with olive oil, a splash of balsamic or red wine vinegar, garlic powder, and dried herbs before grilling.

Precalienta parrilla a medio-alto, alrededor de 204°C. Déjala llegar completamente a temperatura, luego aceita las rejillas con pinzas y una toalla de papel aceitada. Coloca calabacín en una sola capa: trabaja en tandas si es necesario. Asa primer lado 2–5 minutos sin mover; voltea solo cuando se hayan formado marcas de parrilla y los filetes se levanten sin adherencia. Si resisten, espera otro minuto. Voltea y cocina segundo lado otros 2–5 minutos. Tiempo total: 6–10 minutos. Listo cuando es tierno en toda su extensión, marcado en ambos lados y cede ligeramente a pinzas pero mantiene su forma.

Pull zucchini off the grill at the tender-with-char stage — it keeps softening off heat, so err early. Transfer to a plate and drizzle with balsamic, vinaigrette, or dressing while still warm; warm zucchini absorbs flavor better than cold. Add fresh herbs if you like. Serve immediately — texture fades fast. Biggest mistake: overcooking. Limp and watery means it went too long.