1. Set your outdoor grill to medium-high settings, with direct-heat. If necessary, scrape the grill grates to clean them.
2. Cut the ends off your zucchini. Cut the zucchini into 1/2-inch thick planks lengthwise. Alternatively, you may choose to dispose of the core and thinly shave the zucchini with a Y-shaped peeler or mandoline.
3. Fold each zucchini ribbon back on itself like an accordion and thread roughly 5 ribbons onto each skewer if using ribbons. Place the zucchini ribbons on a baking pan.
4. Afterward, 2 tablespoons of olive oil, ½ teaspoon of kosher salt, and ½ teaspoon of black pepper should be drizzled over the zucchini bits.
5. If using zucchini planks, place them on the grates of the grill in a single layer. Cover and grill them for 3 to 4 minutes on each side, or until grill marks emerge and the zucchini is visibly soft. Place the skewers on the grill grates for zucchini ribbons (you may need to do this in batches depending on the size of your grill). Grill for 4 to 5 minutes, making sure to turn regularly, until the squash ends are seared.

This grilled zucchini recipe takes a total of 3 to 8 minutes to cook, and a prep time of 3 to 30 minutes. If you want, you can also try other recipe ideas, such as in this video recipe.