3 small zucchini (or 2 medium)
2 tablespoons (plus 1 tsp.) extra virgin olive oil
1 tablespoon balsamic vinegar
1/2 teaspoon fresh thyme, chopped
1/2 teaspoon lemon zest, finely grated
black pepper, freshly ground
3 tablespoons Parmigiano-Reggiano, freshly grated
Wash the zucchini well and dry them with paper towels. Trim off the ends and quarter the zucchini lengthwise. Slice off the top 1/4 to 1/2 inch of the soft seed core by running a sharp knife down the length of each quarter; it's alright if some of the seeds remain. Arrange the zucchini, cut side up on a baking sheet lined with paper towels. Sprinkle with about 1/2 teaspoon salt and set aside for 10 minutes.
Blot the quarters dry with the paper towels.
Heat a gas grill to medium-high heat.
In a small bowl, whisk 2 tablespoons of the oil, the vinegar, thyme, lemon zest, 1/4 teaspoon salt and 1/8 teaspoon pepper. Toss the zucchini with the remaining 1 teaspoon of olive oil.
Set the zucchini cut side down on the grill and cook, flipping occasionally, until it browns and softens but doesn't turn mushy; 6 to 8 minutes.
Cut the zucchini into 3 inch pieces and transfer to a medium bowl. Whisk the vinaigrette again and drizzle over the zucchini. Sprinkle on the Parmigiano-Reggiano, toss well, taste and adjust seasonings accordingly.