I’ve always done this recipe by eye and depending on how many I’m feeding.   

1-2       zucchini per person, the ‘narrow’ ones (approximately the same width from stem to blossom)

2:1       ratio of soy sauce to olive oil

2          large cloves of garlic (at least!), minced (if you use the pre-minced stuff, a heavy tablespoon)

Cut the stems off the zucchini and slice approximately ¼” slices lengthwise. I usually can get 4 to 5 slices out of each zucchini, but then I’m not picky about having them all sliced exactly the same width, just on the thin side.

Wisk the soy sauce, olive oil, and garlic in small bowl.

Toss everything into a heavy-duty zip lock bag. Carefully squish the marinade until the zucchini are well covered.

I try to let them marinade for at least half-hour, squishing the mixture whenever I think of it. An hour usually gets really good results, I look for the zucchini to take on a tan/ dark cream tint.

Throw them on the grill, don’t overlap, turn every couple of minutes until tender. I like to slightly burn mine.