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

Directions

Watch how to make this recipe.

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.

Grilled Zucchini Ribbon Salad

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