Grilled Zucchini Ribbon Salad Recipe

Name: Grilled Zucchini Ribbon Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 to 8 large zucchini, roughly 4 pounds; 1 cup extra-virgin olive oil, divided; Sea salt, preferable gray salt and freshly ground black pepper; 6 cloves minced garlic; 1/2 teaspoon red chili flakes; 2 lemons juiced; 2 tablespoon freshly chopped parsley leaves; 2 tablespoon freshly chopped basil leaves; 6 tablespoons toasted pine nuts, optional; Shaved Parmesan, to taste

Servings: persons

1
Prepare a charcoal grill, or heat a gas grill to high.
2
Wash the zucchini and trim the ends.
3
Using a mandolin or vegetable peeler thinly slice the zucchini lengthwise.
4
Toss the zucchini with 1/3 of the olive oil, gray salt and pepper, to taste.
5
Quickly grill the zucchini ribbons on 1 side, until lightly marked and wilted, about 1 to 2 minutes.
6
Remove to a plate or a baking dish and let cool slightly.
7
When slightly cooled toss zucchini in a bowl with the remaining ingredients except nuts, if using and Parmesan.
8
Spread onto a serving platter, top with pine nuts, if desired and shave Parmesan over the top.
9
Eat and enjoy.

733

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 6 to 8 large zucchini, roughly 4 pounds, 1 cup extra-virgin olive oil, divided, Sea salt, preferable gray salt and freshly ground black pepper, 6 cloves minced garlic, and more.

Yes, Grilled Zucchini Ribbon Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Grilled Zucchini Ribbon Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions