Grilled Zucchini Ribbons

I still remember the first time I decided to try something a little different with the mountain of zucchini that inevitably appears from our garden (and generous neighbors!) each summer. My family, bless them, can get a bit tired of the usual sautéed zucchini or zucchini bread. So, one sunny afternoon, with the grill already fired up for some chicken, I had a brainwave. Why not try slicing the zucchini super thin, like ribbons, and grilling them? I wasn’t sure how it would turn out – I worried they’d be too delicate, fall through the grates, or just turn into a mushy mess. But the result? Absolutely magical! The Grilled Zucchini Ribbons were tender yet slightly crisp at the edges, smoky from the char, and infused with the simple flavors of garlic, olive oil, and herbs. They looked so elegant on the plate, a vibrant green tangle that was as beautiful as it was delicious. Even my pickiest eater, who usually eyes green vegetables with suspicion, was intrigued by their unique shape and ended up loving them. Since that day, Grilled Zucchini Ribbons have become a non-negotiable staple at our summer barbecues and even a quick, healthy side dish for weeknight dinners. They’re incredibly versatile, easy to make, and prove that sometimes the simplest preparations are truly the best.

Ingredients

• 3 medium Zucchini (about 1.5 lbs total): Fresh, firm zucchini are key. Choose ones that are relatively straight for easier ribboning. Their mild, slightly sweet flavor is enhanced beautifully by grilling.
• 3 tablespoons Extra Virgin Olive Oil: Provides flavor, helps prevent sticking, and encourages beautiful char marks. Use a good quality oil for the best taste.
• 2 cloves Garlic, minced (or 1 teaspoon Garlic Powder): Adds a pungent, aromatic depth. Freshly minced is wonderful, but garlic powder offers even distribution if preferred.
• 1/2 teaspoon Dried Italian Herbs (or 1 tablespoon fresh mixed herbs, chopped): A blend of oregano, basil, thyme, and rosemary works wonders. Fresh herbs like parsley, mint, or dill can also be used for a brighter taste.
• 1/2 teaspoon Sea Salt (or to taste): Enhances all the other flavors. Adjust according to your preference.
• 1/4 teaspoon Black Pepper, freshly ground (or to taste): Adds a touch of warmth and spice.
• Optional: Pinch of Red Pepper Flakes: For a subtle kick of heat, if desired.
• Optional: Lemon wedges, for serving: A squeeze of fresh lemon juice at the end brightens the flavors beautifully.

Instructions

1. Prepare the Zucchini: Wash the zucchini thoroughly under cold running water. Trim off both ends. Using a wide vegetable peeler or a mandoline slicer (use the guard!), carefully slice the zucchini lengthwise into thin, wide ribbons. Aim for a thickness of about 1/8 inch. If the first slice is mostly skin, you can discard it or use it. Continue slicing until you reach the seedy core; you can stop there or try to get a few more ribbons, though they might be more fragile. Place the ribbons in a large bowl.
2. Season the Ribbons: Drizzle the zucchini ribbons with the extra virgin olive oil. Add the minced garlic (or garlic powder), dried Italian herbs, sea salt, black pepper, and red pepper flakes (if using). Gently toss the ribbons with your hands or a pair of tongs to ensure they are evenly coated with the oil and seasonings. Be careful not to break the delicate ribbons. Let them marinate for about 10-15 minutes at room temperature. This allows the flavors to meld and the salt to draw out a little moisture, which helps with grilling.
3. Preheat the Grill: Preheat your outdoor grill or indoor grill pan to medium-high heat (around 375-450°F or 190-230°C). If using an outdoor grill, make sure the grates are clean. Lightly oil the grill grates with a high smoke point oil using a paper towel held with tongs to prevent sticking.
4. Grill the Zucchini Ribbons: Carefully lay the zucchini ribbons flat on the preheated grill grates in a single layer. You may need to do this in batches to avoid overcrowding the grill, which can steam the zucchini instead of grilling it.
5. Cook and Flip: Grill for about 2-3 minutes per side. You’re looking for them to become tender-crisp with nice char marks. They cook quickly, so keep a close eye on them. Use tongs to gently flip the ribbons. The exact cooking time will depend on the thickness of your ribbons and the heat of your grill.
6. Remove and Serve: Once cooked, carefully remove the grilled zucchini ribbons from the grill and transfer them to a serving platter. If desired, squeeze fresh lemon juice over them immediately before serving. Garnish with extra fresh herbs if you like. Serve warm or at room temperature.

Nutrition Facts

• Servings: 4 servings
• Calories per serving: Approximately 120-150 calories (This can vary based on the exact size of zucchini and amount of oil absorbed)
• Fiber: High in dietary fiber, aiding digestion and promoting satiety. Zucchini is a good source of both soluble and insoluble fiber.
• Vitamin C: A good source of Vitamin C, an antioxidant important for immune function and skin health.
• Low Carbohydrate: Naturally low in carbohydrates, making it a great choice for low-carb or keto-friendly diets.
• Potassium: Contains potassium, which is important for maintaining healthy blood pressure levels and overall heart health.
• Healthy Fats: Primarily from olive oil, providing monounsaturated fats which are beneficial for heart health.

Preparation Time

• Prep Time: 15 minutes (Includes washing, trimming, and slicing the zucchini, plus marinating)
• Cook Time: 5-7 minutes (Grilling time per batch, total cook time may vary depending on batch size)
• Total Time: Approximately 20-25 minutes
  This recipe is wonderfully quick, making it ideal for busy weeknights or as a last-minute addition to a barbecue spread. The most time-consuming part is slicing the zucchini, but with a good peeler or mandoline, even that is swift.

How to Serve

Grilled Zucchini Ribbons are incredibly versatile and can be served in numerous delightful ways. Their elegant appearance and delicious smoky flavor make them a welcome addition to many meals.

• As a Simple Side Dish:
  • Serve alongside grilled meats like chicken breasts, steak, pork chops, or sausages. The smoky zucchini complements the char of the grilled proteins perfectly.
  • Pair with grilled fish or shrimp for a light and healthy Mediterranean-style meal.
  • Offer them as part of a vegetarian grilling platter with other grilled vegetables like bell peppers, onions, mushrooms, and eggplant.
• In Salads:
  • Toss them into a green salad for added texture, flavor, and visual appeal. They work especially well with arugula or mixed greens.
  • Create a Mediterranean Zucchini Salad by combining grilled zucchini ribbons with cherry tomatoes, feta cheese, Kalamata olives, fresh mint or basil, and a lemon-herb vinaigrette.
  • Add them to a quinoa or couscous salad for a more substantial and nutritious dish.
• As an Appetizer:
  • Arrange them on a platter and serve with a creamy dip like tzatziki, hummus, or a whipped feta dip.
  • Roll them up with a dollop of herbed goat cheese or ricotta cheese inside for an elegant zucchini roll-up appetizer.
• With Pasta or Grains:
  • Toss cooled grilled zucchini ribbons with hot pasta, a little extra olive oil, garlic, and Parmesan cheese for a simple zucchini pasta dish.
  • Layer them into a vegetarian lasagna in place of or in addition to traditional pasta sheets for a lighter version.
  • Mix into risotto towards the end of cooking for added flavor and texture.
• On Sandwiches and Wraps:
  • Add them to paninis, sandwiches, or wraps for a smoky, vegetal layer. They pair beautifully with mozzarella, pesto, and roasted red peppers.
• As a Garnish or Topping:
  • Use a few ribbons to garnish soups or stews.
  • Top bruschetta or crostini with grilled zucchini ribbons, perhaps with a smear of ricotta and a drizzle of balsamic glaze.
• Flavor Enhancements for Serving:
  • Fresh Herbs: A sprinkle of fresh parsley, basil, mint, or dill right before serving.
  • Cheese: Crumbled feta, shaved Parmesan, or dollops of goat cheese.
  • Nuts: Toasted pine nuts or slivered almonds for a bit of crunch.
  • Balsamic Glaze: A drizzle of balsamic glaze adds a sweet and tangy counterpoint.
  • Lemon Zest: For an extra burst of brightness.

The beauty of these ribbons is their adaptability. Experiment and find your favorite ways to enjoy them!

Additional Tips

1. Choosing the Best Zucchini: Look for small to medium-sized zucchini that are firm to the touch with smooth, glossy skin. Larger zucchini tend to have more seeds and a watery, less flavorful flesh. Straighter zucchini are also easier to slice into uniform ribbons.
2. Mastering the Ribbon Technique: A Y-shaped vegetable peeler often works best for creating wide, even ribbons. Apply firm, even pressure as you drag the peeler down the length of the zucchini. If using a mandoline, always use the safety guard and select a thin slicing blade (around 1/8 inch).
3. Don’t Over-Marinate: While a short 10-15 minute marinade is great for flavor, avoid marinating the zucchini ribbons for too long (e.g., hours). The salt will draw out too much moisture, making them limp and potentially soggy before they even hit the grill.
4. Proper Grill Temperature is Key: Medium-high heat is ideal. If the grill is too low, the zucchini will steam and become soft without getting those desirable char marks. If it’s too high, they can burn quickly before cooking through.
5. Prevent Sticking: Besides oiling the grill grates, ensuring the zucchini ribbons themselves are lightly coated in oil also helps prevent sticking. Don’t move them too soon after placing them on the grill; let them develop sear marks first.
6. Avoid Overcrowding the Grill: Grill the zucchini ribbons in batches if necessary. Overcrowding lowers the grill temperature and causes the zucchini to steam rather than char, resulting in a less appealing texture and flavor. Give them space!
7. Don’t Overcook: Zucchini ribbons cook very quickly! Overcooking will result in mushy zucchini. Aim for tender-crisp with visible grill marks. They should still have a slight bite. Remember they will continue to cook slightly from residual heat after being removed from the grill.
8. Experiment with Flavors: Don’t be afraid to customize the seasonings. Consider adding smoked paprika for extra smokiness, a pinch of cumin for earthy warmth, or fresh herbs like thyme or rosemary directly into the marinade. A squeeze of lime instead of lemon can also offer a different, delightful tang.

FAQ Section

Q1: Can I make grilled zucchini ribbons without an outdoor grill?
A1: Absolutely! You can achieve very similar results using an indoor grill pan on your stovetop. Heat the grill pan over medium-high heat, lightly oil it, and cook the ribbons just as you would on an outdoor grill. You can also roast them in the oven: lay the seasoned ribbons in a single layer on a baking sheet and roast at 400°F (200°C) for about 5-8 minutes, flipping halfway, until tender and slightly browned. You won’t get the same smoky char, but they’ll still be delicious.

Q2: How thin should the zucchini ribbons be?
A2: Aim for a thickness of about 1/8 inch. If they are too thin, they can tear easily and might disintegrate on the grill. If they are too thick, they won’t be as delicate or cook as quickly and evenly, and might not achieve that lovely ribbon-like curl. Consistency is more important than exact precision.

Q3: My zucchini ribbons turned out soggy. What did I do wrong?
A3: Soggy zucchini ribbons can be due to a few factors:
* Over-marinating: Marinating for too long, especially with salt, can draw out excessive moisture.
* Overcrowding the grill: This steams the zucchini instead of grilling it. Cook in batches.
* Grill temperature too low: Low heat will also steam them. Ensure your grill is at medium-high.
* Overcooking: Zucchini has high water content; cooking it for too long will make it release that water and become mushy.

Q4: Can I use yellow summer squash instead of green zucchini?
A4: Yes, you definitely can! Yellow summer squash has a very similar texture and flavor profile to green zucchini and can be prepared in exactly the same way. Using a mix of green and yellow squash can also make for a more colorful and visually appealing dish.

Q5: What’s the best way to store leftover grilled zucchini ribbons?
A5: Store any leftovers in an airtight container in the refrigerator. They are best consumed within 2-3 days. Note that they will soften upon refrigeration and reheating but will still be flavorful.

Q6: Can I freeze grilled zucchini ribbons?
A6: While technically you can freeze them, it’s generally not recommended. Zucchini has a high water content, and upon thawing, the ribbons are likely to become very mushy and watery, losing their appealing texture. They are best enjoyed fresh or within a few days from the refrigerator.

Q7: I don’t have a wide vegetable peeler or a mandoline. How else can I make ribbons?
A7: If you don’t have a wide peeler or mandoline, you can still make zucchini strips, though they might not be as uniformly thin or “ribbon-like.” You can try using a standard vegetable peeler; the ribbons will be narrower. Alternatively, you can carefully slice the zucchini thinly lengthwise with a very sharp knife. This requires more skill and patience to get consistent thickness.

Q8: Are grilled zucchini ribbons kid-friendly?
A8: Many kids love them! The fun, ribbon-like shape can be very appealing, and the mild, slightly sweet, and smoky flavor is often well-received. The fact that they are “grilled” can also add to the appeal. If your child is sensitive to spices, you can omit the red pepper flakes and go easy on the black pepper. Serving them with a familiar dip might also encourage them to try.

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