4 zucchini, cut in 4 lengthwise
A volume of 120 ml of grated parmesan
2 teaspoons Herbes de Provence (ideally organic)
1 pinch of fleur de sel and a turn of the pepper mill
Olive oil (if possible in spray)
Preheat grill on medium-high. In a large bowl, toss zucchini with oil, red wine vinegar, parsley, basil, and garlic powder. Season with 1/4 teaspoon salt and black pepper, to taste.
Once grill is hot, carefully use tongs to rub an oiled paper towel over grates to clean.
Using tongs, place zucchini on grill. Cover and cook, 2 to 3 minutes. Flip and continue cooking on high, covered, 2 to 3 minutes more
When zucchini is tender, remove from heat, taste for salt and adjust as needed and eat right away.