- 4 medium zucchini (about 1 1/2 pounds total), trimmed
- 1 to 2 garlic cloves, minced
- 2 tablespoons chopped fresh flat-leafed parsley leaves
- fine sea salt to taste
- freshly ground black pepper to taste
- 3 to 4 tablespoons extra-virgin olive oil
- Slice zucchini lengthwise 1/8 inch thick with a mandoline or other hand-held slicing device. Heat a lightly oiled well seasoned cast-iron ridged grill pan over moderately high heat until hot and grill zucchini slices in batches until grill marks appear, 2 to 3 minutes on each side. Arrange zucchini slices as grilled in one layer on a platter and sprinkle with garlic and parsley. Season zucchini with salt and pepper and drizzle with oil.