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Grilled Zuchini Ribbon salad

Grilled Zucchini Ribbon Salad


  • 3 to 4 large zucchini, roughly 2 pounds
  • 1/2 cup extra-virgin olive oil, divided
  • Sea salt, preferable gray salt and freshly ground black pepper
  • 3 cloves minced garlic
  • 1/4 teaspoon red chili flakes
  • 1 lemons juiced
  • 1 tablespoon freshly chopped cilantro
  • 1 tablespoon freshly chopped basil
  • 3 tablespoons toasted pine nuts, optional
  • Shaved Parmesan, to taste


Prepare a charcoal grill, or heat a gas grill to high.

Wash the zucchini and trim the ends.  Slice the zucchini lengthwise very thinly (use a mandolin if possible). 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.

This entry is related to the following products. Click on any of them for more information.
Basil, Potted, Garlic, Zucchini, Garlic Scape, Thai Basil,