Go Back

Grilled Zucchini Ribbons

Grilled zucchini ribbons made with long, thin strips that cook in minutes on a hot grill pan until they soften with delicate grill marks. Finished with a bright lemon herb vinaigrette and topped with parmesan curls and toasted pine nuts.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 8 minutes
Total Time 23 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: Mediterranean
Ingredients Equipment Method Notes

Ingredients
  

Zucchini
  • 4 zucchini Shaved into long thin ribbons with a vegetable peeler; stop at the seedy core.
Olive oil seasoning
  • 2 tbsp olive oil For tossing ribbons and for brushing the grill pan.
  • 0.25 tsp salt To taste (zucchini and vinaigrette).
  • 0.25 tsp pepper To taste (zucchini and vinaigrette).
Herb Vinaigrette
  • 3 tbsp olive oil
  • 2 tbsp lemon juice Freshly squeezed recommended.
  • 1 tbsp fresh parsley Chopped.
  • 1 tbsp fresh mint Chopped.
  • 1 tsp capers Drained if packed in brine.
  • 1 garlic Minced (1 clove).
  • 0.25 tsp salt To taste.
  • 0.25 tsp pepper To taste.
Garnish
  • 0.25 parmesan curls For garnish.
  • 0.25 toasted pine nuts For garnish.

Equipment

  • 1 cast iron skillet
  • 1 sheet pan

Method
 

Shave and season the zucchini ribbons
  1. Use a vegetable peeler to shave zucchini into long, wide ribbons, stopping when you reach the seedy core. Keep the ribbons fairly even so they grill uniformly.
  2. Toss the ribbons gently with 2 tablespoons olive oil, salt, and pepper until lightly coated. Spread them out so they don’t clump.
Quick-grill
  1. Preheat a grill pan to high heat and brush with a thin layer of oil. Look for strong heat before cooking the ribbons.
  2. Working in small batches, lay the ribbons flat on the hot grill pan and cook for 1–2 minutes until grill marks form and the ribbons just start to soften. Move immediately when the surface shows grill lines and the ribbons are flexible.
  3. Transfer the grilled ribbons to a platter as they finish. Keep them in loose, draped piles so they stay elegant rather than stacked.
Dress and garnish
  1. Whisk the vinaigrette ingredients together (3 tablespoons olive oil, lemon juice, parsley, mint, capers, minced garlic, salt, and pepper) until emulsified. The dressing should look glossy and evenly combined.
  2. Drizzle the vinaigrette over the warm zucchini ribbons. Garnish with parmesan curls and toasted pine nuts right before serving.

Notes

Pro tip: Grill in small batches so the ribbons stay flat and get real grill marks instead of steaming. Store leftovers in an airtight container in the fridge for up to 2 days, but note the ribbons will soften further; rewarm briefly in a hot skillet or enjoy chilled. Freezing isn’t recommended. For a lighter option, reduce olive oil in both the toss and vinaigrette by 1–2 tablespoons total and increase lemon juice slightly for balance.