The main secret here is not to slice the zucchini too thin. Thin zucchini cooks through too quickly and turns into mush. We want a little texture left in our veggies, so slice the zucchini into 1/2 inch thick slices. I'm more of a strips guy, as you can see in the photo above, but you can cut them into round slices if you prefer. I guess I am lazy, but I always look for as few items as possible to flip during grilling and the strips does that for me.
Brush all sides of the zucchini strips/slices with olive oil.
Sprinkle all sides with the Kosher salt, black pepper and minced rosemary.
Preheat the grill to medium-high heat.
Once the grill is ready, place the zucchini on the grill and grill directly, with the lid open for 3 minutes (turning halfway if you want some pretty grill marks).
Flip the zucchini over and continue to grill for another 3 minutes on the other side.
Remove your grilled zucchini from the grill and place on the correct section of your now properly portioned, USDA approved meal plate!