Griddled zucchini slices

I like the word "zucchini" much more than "courgette", and if it sounds pretentious, I don't care! Anyway, we have had six plants in the garden this year, and we've been eating zucchini every-which-way since August. There are still a few of the little green fellows out there now. Griddling is a favourite way to get through a few of them. It takes ages and fills the kitchen with smoke, then it goes in the fridge and perks up salads and sandwiches and pasta for a week.