2 large zucchini
7 tablespoons Hojiblanca Olive Oil, divided
Salt and pepper to taste
3 tablespoons Key Lime White Balsamic Vinegar
3 tablespoons cilantro, chopped
½ cup crumbled cotija cheese
Using a mandoline or knife, shave the rounded sides of each zucchini to create flat sides, then cut in half lengthwise . Brush zucchini pieces all over with 1 tablespoon of Hojiblanca Olive Oil, then season with salt and pepper. Pour Key Lime White Balsamic Vinegar over each side. Top with cilantro and cheese.
Prepare a charcoal grill at high heat. Grill zucchini directly over coals for 2 to 3 minutes per side, then remove from heat and set aside.