Grilled Ribboned Zucchini
Grilled Ribboned Zucchini

This simple, three-ingredient recipe is perfect as-is, but once you get the hang of the method feel free to add some extra flavorings. Finely chopped herbs or a little garlic mixed into the olive oil before tossing with the zucchini would both be nice. Occasionally, I’ll shower the skewers with grated parmigiano after I plate them hot off the grill, but most often I’m devouring them before I get that far.

Grilled Ribboned Zucchini

Grilled Ribboned Zucchini
Prep Time 25 minutes
Cook Time 10 minutes
This simple, three-ingredient recipe is perfect as-is, but once you get the hang of the method feel free to add some extra flavorings. Finely chopped herbs or a little garlic mixed into the olive oil before tossing with the zucchini would both be nice. Occasionally, I’ll shower the skewers with grated parmigiano after I plate them hot off the grill, but most often I’m devouring them before I get that far.
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Course Side Dish
Servings 6

Ingredients
 

  • 2 pounds zucchini
  • ¼ cup extra virgin olive oil
  • 2 teaspoons kosher salt, such as Morton's such as Morton’s
  • wooden skewers soaked in water for 30 minutes

Instructions
 

  • Prepare your grill, heating it to medium-high.
  • Wash the zucchini and trim the ends. Lay one zucchini flat on a work surface and use a vegetable peeler to shave thin slices. Work your way through the entire zucchini, then repeat with the remaining vegetables. Place them in a large bowl.
  • Gently toss the zucchini strips with the salt and oil in a large bowl. Working with one strip at a time, begin skewering them onto wooden skewers in a ribbon pattern. You’ll start with one end, then fold it back about an inch and pierce it again, repeating this process back and forth until the entire strip is skewered. Repeat with zucchini slices until the skewer is full, with only an inch or so on either side. They should be somewhat tightly packed, but not overly so.
  • Place the skewers on the hot grill, adjusting the heat or moving them to indirect heat if they are browning too quickly. They should cook for about 8-10 minutes total, ending up with a nice char (but not black) on the outside. Serve warm.
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