Photo: Grilled Zucchini Ribbon Salad Recipe
Ingredients
- 6 to 8 large zucchini, roughly 4 pounds
- 1 cup extra-virgin olive oil, divided
- Sea salt, preferable gray salt and freshly ground black pepper
- 6 cloves minced garlic
- 1/2 teaspoon red chili flakes
- 2 lemons juiced
- 2 tablespoon freshly chopped parsley leaves
- 2 tablespoon freshly chopped basil leaves
- 6 tablespoons toasted pine nuts, optional
- Shaved Parmesan, to taste
Directions
Prepare a charcoal grill, or heat a gas grill to high.
Wash the zucchini and trim the ends. Using a mandolin or vegetable peeler thinly slice the zucchini lengthwise. Toss the zucchini with 1/3 of the olive oil, gray salt and pepper, to taste. Quickly grill the zucchini ribbons on 1 side, until lightly marked and wilted, about 1 to 2 minutes. Remove to a plate or a baking dish and let cool slightly.
When slightly cooled toss zucchini in a bowl with the remaining ingredients except nuts, if using and Parmesan. Spread onto a serving platter, top with pine nuts, if desired and shave Parmesan over the top. Eat and enjoy.
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By rtrezise
Wisconsin
on July 25, 2011
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This recipe initially grabbed my attention as a healthy summer side dish, but then I was completely turned off by the 1 CUP of olive oil in the list of ingredients! I still want to try it, but seriously, is that much really necessary???
By conniewade_2564312
Lake Bluff, IL
on February 26, 2011
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This is a wow! A little labor intensive but worth the effort. I sliced the zucchini on a mandolin, but don't try to slice the zucchini paper thin -- just thinly enough so that the slices bend, and they soften nicely when grilled. Used a grill pan, and allowed one large zucchini per person. It is unbelievably tasty -- the grilling gives the usually rather bland zucchini an incredible flavor. Also, I found it not necessary to use so much oil by lightly brushing my grill pan with oil occasionally while grilling all of the zucchini and then tossed with a little more oil and the rest of the ingredients, then served it.
By bobsbunz_1740554
Fresno, CA
on June 19, 2010
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Made this for a small dinner party tonight. Everyone loved it. I don't have a mandolin, so I just sliced zucchini thin then grilled on indoor grill pan. Followed the recipe exactly. It was delicious and the presentation is beautiful. Served it with Chicken & Mozzarella cheese ravoli with fresh tomato & artichoke sauce. Looked like dinner from a restaurant! Will make again.
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