Slice the zucchini into ¼-inch rounds and lay them in a single layer on a paper towel-lined sheet pan. Sprinkle lightly with kosher salt and let rest for 10 to 15 minutes to draw out excess moisture.

Pat the zucchini rounds completely dry with paper towels — this is key for good grill marks. Transfer to a bowl and toss with 3 tablespoons olive oil, garlic powder, and black pepper until evenly coated.

Combine 1 cup balsamic vinegar and 1 tablespoon honey in a small saucepan over medium-low heat. Simmer, stirring occasionally, for 12 to 15 minutes until reduced by half and thick enough to coat the back of a spoon. Remove from heat and let cool — it will thicken more as it cools.

Preheat your outdoor grill or grill pan to high heat (450°F or higher). Oil the grates generously by rubbing them with a paper towel dipped in vegetable oil, held with tongs.

Place the zucchini rounds in a single layer on the hot grill. Do not crowd them. Grill without moving for 2 to 3 minutes until deep grill marks appear and the edges begin to look translucent.

Flip each round with tongs and grill for another 2 to 3 minutes on the second side until tender all the way through but not mushy. Transfer to a plate and set aside.

On a serving platter or individual plates, begin each stack with a grilled zucchini round as the base. Top with a slice of fresh mozzarella, then a tomato slice, then a basil leaf.

Repeat the layers — zucchini, mozzarella, tomato, basil — for two to three tiers per stack, depending on the size of your ingredients and your preference.

Finish each stack with a final grilled zucchini round on top, then drizzle generously with balsamic glaze and a little extra-virgin olive oil. Season with flaky sea salt and freshly ground black pepper.

Garnish with any remaining fresh basil leaves and serve immediately while the zucchini is still warm.