Begin by removing the ends from each zucchini and slicing them lengthwise into 1/2-inch pieces. Lay the slices on a plate or cutting board and sprinkle salt generously over them. Let them sit for about 20 minutes; this allows excess water to escape from the zucchini, ensuring they grill perfectly without becoming soggy.

While the zucchini is draining, heat your grill or grill pan to medium-high heat. Brush both sides of each zucchini slice with olive oil or avocado oil using a pastry brush or your hands to ensure an even coating that promotes those beautiful grill marks.

Once your grill is hot enough, carefully place the oiled zucchini slices onto it. Grill for approximately 10-15 minutes total, flipping halfway through so both sides cook evenly. The goal is to achieve tender zucchini with visible grill marks—be cautious not to overcook!

After grilling, remove the zucchini from the heat and transfer it onto a large serving plate. Sprinkle crumbled goat cheese liberally over the top along with freshly chopped basil for an aromatic finish.

To elevate your grilled zucchini further, drizzle honey across the top as a final touch. Season with additional salt and pepper if desired before serving.