Cut zucchini into wedges. Start by cutting off the ends, then cut width-wise into thirds (or desired length). Then then quarter each piece length-wise, creating triangle wedges with skin on one side.

Whisk together coconut aminos, kosher salt, black pepper, and oil until emulsified. It should be all one color.

Toss to coat the zucchini wedges in the marinade.

Grill in batches on medium-high. Start with the open faces for two to three minutes each to get good marks, then grill the back (the side with the skin on) for three to four minutes. This is what cooks the zucchini through. Grilled zucchini should be tender but not squishy.