Preheat the gas grill to 375-400 degrees.

Combine olive oil, fresh squeezed lemon juice, red wine vinegar, honey, dried oregano, salt and black pepper in a small mixing bowl. Set aside.

Remove the ends from your zucchini and slice it into 1/8th-inch slices using a mandoline. Add the zucchini ribbons to a large bowl and pour ¾ of the marinade over the top. Toss until well coated. Marinate for 15-20 minutes.

Add the marinated zucchini ribbons to the metal skewers. You want to pierce one end of the zucchini ribbon and weave it onto the skewer until the entire ribbon is on the metal skewer. I was able to get 7-8 marinated zucchini ribbons on each skewer. Total of 4 metal skewers were used for this recipe.

Brush the grill grates with avocado oil to prevent the zucchini from sticking. Add the skewered zucchini ribbons to the hot grill. Grill for 5-6 minutes flipping halfway. You want the zucchini to have a light char. However, you do not want to leave it on so long that the zucchini gets mushy. I like when my vegetables still have a slight crispness.

Remove the grilled zucchini from the skewers, placing it in a serving bowl. Top with toasted pine nuts, freshly grated parmesan cheese, freshly chopped dill, a squeeze of fresh lemon juice, a few turns of cracked black pepper, and a pinch of salt. Option to add a drizzle of the leftover dressing if desired.