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Grilled Zucchini Ribbon Salad

  • Level: Easy
  • Total: 20 min
  • Prep: 15 min
  • Cook: 5 min
  • Yield: 12 to 16 servings
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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


  1. Prepare a charcoal grill, or heat a gas grill to high.
  2. 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.
  3. 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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