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.

预热烤架到中-高，约204°C。让它完全达到温度，然后用夹子和涂油纸巾涂油烤架。在单层中放置西葫芦——如果需要分批工作。烤第一个侧2–5分钟不移动；仅在烤痕已形成并切片提起无粘连时翻转。如果它们抵抗，等另一分钟。翻转并烤第二个侧另外2–5分钟。总时间：6–10分钟。当在整个中嫩时完成，在两个侧上标记，并在夹子下轻微屈服但保持它的形状时。

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.