Wash and trim the zucchini, slice it lengthwise (thin but not too thin), grill until tender (careful not to burn) for approximately 1-2 minutes on either side (can be grilled on a barbecue or a pan grill), remove grilled zucchini to a clean plate and continue until all zucchini are grilled.
In a medium bowl layer zucchini, chopped garlic,chopped Italian parsley, sprinkle with a pinch of salt and 2-3 tablespoons of olive oil, continue with layers until all the zucchini is finished (I usually do 3 layers). Toss gently together, serve with a simple bruschetta or Italian crusty bread. Enjoy!
Notes
Choose a medium sized zucchini, no longer than 6-7 inches. The zucchini should be firm and without cuts. Fresh zucchini, just picked will have tiny hairs on it. It should be stored in the fridge and will keep for up to 2 weeks.If using a BBQ heat on medium, zucchini doesn't take too long cook so on high it could burn.Store any leftovers in the fridge in an airtight container. Bring to room temperature before serving. It should keep 3-5 days in the fridge.