6 whole zucchini (medium)
1/4 c olive oil
1 tsp kosher salt
1 tsp pepper
3 whole lemons, zested
1 tsp kosher salt (for lemon salt)
Lop off the tops and bottoms of the zucchini and slice them into quarters, lengthwise. Place them all in a very large (or two regular sized) ziploc. Drizzle in olive oil, 1 teaspoon salt, pepper, 1 tablespoon lemon zest and the juice of two lemons. Seal the bag(s) and mash them around a bit so that the zucchini is coated. Set aside for 15 to 20 minutes to marinate.
Heat the grill to medium/ medium-high heat. Grill the zucchini on all three sides until tender, being careful not to burn them or cook until mushy. Remove the zucchini to a plate as it gets done.
Combine remaining lemon zest and sprinkle 1 tablespoon kosher salt in a mortar. Use the pestle to mix the salt and zest together. Sprinkle the lemon salt on grilled zucchini and serve.