Zucchini 12-14 inches long, sliced in slices 1/2 to 5/8 inch thick.
1 Tbs MCT oil
1 Tbs Apple Cider Vinegar
1 tsp. garlic powder
1 -2 tsp. dried oregano, basil, thyme, rosemary, or a combination (optional)
Cut zucchini into slices, making sure the slices are the same thickness. Combine Oil, Apple Cider Vinegar , fresh garlic, garlic powder and other seasonings. Put zucchini slices into ziploc bag, pour in marinade and let zucchini marinate 4 hours or longer, even as long as all day if desired.
To cook zucchini, preheat grill to medium-high. (You can only hold your hand there for 3-4 seconds.)
Place zucchini on grill, After about 4 minute, check for grill marks, and rotate zucchini a quarter turn. Cook 3-4 more minutes on first side.
Turn zucchini to second side and cook about 4 minutes more, or until zucchini is starting to soften quite a bit, with the outside slightly charred and browned.