Instructions: In a medium bowl, add the red wine vinegar and the shallots. Slowly whisk in the olive oil until it is thoroughly combined. Add the lemon rind, thyme, oregano, rosemary, and mint. Mix well.

In a pot, bring the water to a boil. Add the salt and the zucchini and simmer for 3 to 4 minutes. Remove the zucchini from the water and allow it to cool. Slice the zucchini in half lengthwise. Coat the zucchini with the vinaigrette mixture. Cover and refrigerate for 1 hour.

Preheat the grill or an oven broiler. Set the zucchini on the grill or beneath the broiler. You are only trying to reheat the zucchini, so do not let them stay on the grill or in the broiler for more than 3 to 5 minutes. Serve immediately.

This recipe yields 4 servings.

Serving size: 1/2 zucchini.

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