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.

Preheat grill to medium-high, around 400°F. Let it fully come to temperature, then oil the grates with tongs and an oiled paper towel. Place zucchini in a single layer — work in batches if needed. Grill first side 2–5 minutes without moving; flip only when grill marks have formed and slices lift without sticking. If they resist, wait another minute. Flip and cook second side another 2–5 minutes. Total time: 6–10 minutes. Done when tender throughout, marked on both sides, and yields slightly to tongs but holds its shape.

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.