Prepare the zucchini by slicing each squash in half lengthwise
Mix together the olive oil, minced garlic, and black pepper in a small bowl
Lightly brush the olive oil mixture over both sides of the zucchinis
Prep the herbs for the herbed sea salt by stripping the oregano leaves from the stems
Finely mince the basil leaves and oregano until you have roughly 2 tablespoons of finely chopped herbs
In a small bowl, stir together the herbs, lemon zest, and Morton Coarse Sea Salt
When ready to eat, heat the grill to ~450°F
Place the zucchinis cut side down over medium-high flame and cook covered for 5-6 minutes
Flip the zucchini over and grill the outside for another 3-5 minutes until the zucchini halves are soft and give when pricked with a fork
Place the cooked zucchini on a serving tray, cut side up
Generously sprinkle the herbed sea salt over top of the zucchini followed by the goat cheese crumbles, chopped walnuts, and roasted cherry tomatoes, if using
Garnish with lemon slices and additional herbs before serving
Notes
*To make the roasted cherry tomatoes, toss 1 cup cherry tomatoes with 1 teaspoon olive oil, a pinch of Morton Coarse Sea Salt and black pepper. Roast for 10 minutes in the oven at 425°F or until tomatoes burst.
Recipe by Her Modern Kitchen at https://www.hermodernkitchen.com/grilled-mediterranean-zucchini/