Grilled Zucchini

My friend Angie gave me some huge zucchini she grew in her garden. You don't need a barbecue to grill. I heated up my Fissler Blue Point Presssure skillet to grill slices of zucchini. The inside of the pressure skillet has the same Novogrill honeycombed surface found on the Crispy Steelux pan (the one I used for the cauliflower curry) and the new Fissler Original Pro wok. I could have used the Crispy Steelux pan but the pressure skillet is bigger.
If you want to do this, slice the zucchini in 1/4 inch slices on the diagonal, rub with olive oil and salt. While the slices are marinating heat up the pan till very hot. Lay the slices in, lower the heat a little and let grill. Turn to the other side to finish. After removing from the pan I layered the slices on a platter, sprinkled with a little balsamic vinegar and chopped herbs from my terrace garden (oregano, basil and thyme).