Grilled Mediterranean Zucchini Ribbons

1. 1

   In a small saucepan combine 1/4 cup of the olive oil with the garlic clove slices.

2. 2

   Heat to medium-low and {slowy} toast the garlic until lightly golden, about 4-5 minutes. DO NOT burn! Remove from pan and set aside.

3. 3

   Use a vegetable peeler or mandoline to THINLY slice the zucchini. Toss the remaining 2 tablespoons of olive oil with the zucchini, being careful not to tear. Season with salt and pepper.

4. 4

   Heat a grill to medium-high and cook the zucchini ribbons {only} on one side, approximately 1-2 minutes, until lightly grill marked and lightly wilted.

5. 5

   Remove the zucchini from the grill and arrange on a serving platter. Set aside to cool. Before serving, drizzle the infused garlic oil over the zucchini and garnish with the Parmesan, toasted almonds and fresh basil.

6. 6

   Serve at room temperature. Yield is estimated depending on how you plan to serve the zucchini.

* Per serving · 4 servings · Values may vary.

No additional tips available.