Recipe courtesy of Michael Chiarello

Grilled Zucchini Ribbon Salad

Name: Grilled Zucchini Ribbon Salad
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H5M0.000S
Total time: P0Y0M0DT0H20M0.000S
Yield: 12 to 16 servings
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

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Level: Easy
Total: 20 min

Prep: 15 min
Cook: 5 min

Yield: 12 to 16 servings

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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

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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.