Grilled Zucchini Salad
For the salad: Rinse the zucchini and cut lengthwise into 3 mm (approximately 1/8 inch) long slices. Place 2 tablespoons of the olive oil in a small bowl. Peel and press the garlic into the bowl and stir to combine.
Heat a grill pan on the stove over medium heat. Brush the zucchini with the olive oil mixture. Cook in batches in the grill pan, about 3 minutes per side. Brush with more garlic oil and sprinkle with the dried thyme.
For the dressing: Rinse the parsley, shake dry, pluck leaves and finely chop. In a bowl, whisk the lemon juice with the lemon zest, parsley and oil until thoroughly combined. Season with salt and pepper to taste. Peel and finely chop the garlic, and stir into the dressing.
Toss the zucchini with the dressing and serve.