Heat your grill to high. One half-full chimney of charcoal.
Combine the vinegar, lime juice, agave syrup, cumin, cilantro and salt and pepper in a mini food processor or blender. Blend until smooth. With the motor running, slowly add the ½ cup olive oil and blend until emulsified.
Brush the zucchini slices with 1 Tbsp EVOO and season with salt and pepper to taste.
Clean your grill grates. Grill zucchini over medium-high heat turning occasionally, until light golden brown with a little char on all sides. About six minutes.
Remove from grill and cut in half crosswise. Place on a platter and drizzle with the vinaigrette while warm. Garnish with 1 tsp chopped cilantro.
Notes
You do not have to use all of the vinaigrette. Drizzle on what you like and reserve the rest for another use.