Trim ends of zucchini and slice each zucchini lengthwise just under 1/4-inch thick. In a large, shallow dish, combine oil and zucchini slices, coating slices well.
Place a large ridged griddle or ridged cast-iron skillet over medium-high heat. When griddle is hot, add zucchini slices in a single layer. Cook, turning frequently, until soft and scorched with a crisscross pattern of griddle marks. Transfer to a large plate and repeat with any remaining zucchini.
To serve, sprinkle zucchini with lemon juice and salt to taste. Serve warm or at room temperature.
Featured in: At My Table; A Carnivore Finds Joy, Meatlessly.