Cut the zucchini lengthwise into spears. (See tips below in the notes.)
Add the zucchini to a large zipper bag with the spicy brown mustard, A1 sauce and olive oil.
Toss until all of the zucchini is coated in the marinade.
Marinate for at least one hour, or up to 8 hours.
Preheat a grill over medium-high heat, between 425-450°F.
Spray the grill grates with cooking spray.
Add the zucchini to the grill.
Sprinkle the salt evenly over the zucchini.
Cook for 5-6 minutes, flip and cook for an additional 5-6 minutes.
Remove from the grill and serve immediately.
How to cut the zucchini: If you have pretty straight, medium-size zucchini, start by cutting the zucchini in half lengthwise. Remove the stem and bottom of the zucchini. Slice each half of zucchini into 4-6 spears, depending on the size of the zucchini. If the zucchini is really large, you may want to cut it lengthwise into quarters, then into spears.
Use this same method for cutting yellow summer squash, if you’re also using it in this recipe.
Always make sure the grill is hot before adding the zucchini. This will ensure it gets a nice sear and ends up charred and crispy!
Make sure that the zucchini spears are not too thick. If they’re thicker than half an inch, they won’t get crispy.
Always marinate the zucchini for at least an hour, longer if possible. The longer you marinate the zucchini, the more flavor you’re going to get. But it does take at least an hour to really get the flavor in the zucchini.
To roast this zucchini recipe instead of grill it, place the marinated zucchini on a wire rack on top of a foil-lined baking sheet. This will give you the most similar taste and texture to the grilled zucchini. Preheat the oven to 400°F and roast the zucchini for 8-10 minutes. Remove from the oven, flip the zucchini, return to the oven and continue cooking for an additional 8-10 minutes.