Grilled Zucchini

Cut zucchini into wedges. Start by cutting off the ends, then cut crosswise into thirds (or desired length). Then then quarter each piece lengthwise creating triangle wedges with skin on one side.

Whisk together coconut aminos, kosher salt, black pepper, and oil until emulsified. It should be all one color.

Toss to coat the zucchini wedges in the marinade.

Grill in batches on medium-high. Start with the open faces for 2–3 minutes each to get good marks, then grill the back (side with the skin on) for 3–4 minutes. This is what cooks through the zucchini. Grilled zucchini should be tender but not squishy.

Serve hot and fresh! They can be reheated, but they will be a bit soggy. That perfect tender-crisp texture is at its best fresh. For this recipe, you will want to use an oil that has a neutral flavor. I used avocado oil.