Chopped parsleylime wedges and vegan parmesan cheese for garnish
Add the zucchinis to a bowl. Set aside.
In a small bowl, mix the olive oil, lemon juice, garlic cloves, sea salt and freshly ground black pepper together and whisk together until incorporated.
Add to the container with the zucchini and toss with zucchini until everything is coated. Cover with saran wrap and allow to marinate for a few hours, at least 4 hours. I did mine overnight.
Heat your grill (according to manufacturer settings) to high heat.
Using grill tongs, place all of the zucchini onto the grill. Let the zucchini heat for about 4-5 minutes on each side, until grill marks begin to form and the zucchini begins to brown. Flip and cook for another 4-5 minutes. This timing may vary based on your grill's heat. The zucchini should be completely cooked through.
Remove from grill and place onto a serving platter. Season again lightly with ground sea salt and black pepper. Garnish with chopped parsley and vegan parmesan cheese and serve with lemon or lime wedges to squeeze over the top.
Notes:1.This recipe is gluten free and vegan. I recommend serving the zucchini immediately as it will wilt slightly as it cools.2. HOW TO STORE ZUCCHINI: You can store your zucchini in an airtight container in the fridge. I recommend reheating it in a toasted oven, grill pan or on the grill. The zucchini will last about 2 days cooked in your fridge but tastes best fresh.