• 1 tablespoon olive oil
• 1/4 teaspoon ground coriander
• 1/8 teaspoon salt
• 1 medium zucchini, cut lengthwise into 1/4-inch-thick slices

Prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill, then light charcoal. Charcoal fire is medium-hot when you can hold your hand 5 inches above rack for 3 to 4 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then reduce heat to moderate.
Stir together oil, coriander, and salt, then brush on both sides of zucchini. Grill zucchini on lightly oiled grill rack, turning over once, until tender, 8 to 10 minutes total. Cut zucchini diagonally crosswise into 1-inch pieces.
Cooks' note: If you aren't able to grill outdoors, zucchini can be cooked in a hot lightly oiled well-seasoned ridged grill pan over moderate heat.
Adapted from epicurious.com