Zucchini Olive Oil Lemon Juice Garlic Sea Salt Black Pepper Garnish Parsley Lime Wedges Vegan Parmesan
Whisk olive oil, lemon juice, garlic cloves, sea salt and freshly ground black pepper together.
Pour over the zucchini and toss to coat. Cover with plastic wrap and marinate for at least 4 hours, or up to overnight.
Arrange on the grill and cook until grill marks begin to form and the zucchini begins to brown. Flip and cook for 4 to 5 minutes more.
Season lightly with salt and pepper. Garnish with chopped parsley and vegan parmesan cheese. Serve with lemon or lime wedges.