4-6 Zucchini (depending on the time of year and size of the zucchini)
Extra Virgin Olive Oil
Cut the zucchini into long, thick spears (like carrot sticks)...you want them long enough that they won't fall through your grill grate
Place in a big bowl and pour on just enough EVOO to coat the zucchini lightly (about 1 TBSP)
Sprinkle on seasonings to taste (I use mostly salt and dill with a touch of pepper and for an added zing I add the Italian Seasoning, but I don't always use the Italian Seasoning)
Then you can grill them inside if you have a stove top grill or you can throw them on the grill outside (med to low heat).
Heat them until they are crisp tender and you can see the grill marks on the outside (about 5-8 minutes)