Ingredients
Scale
- 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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
- Serving Size: one normal portion
- Calories: 150