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Grilled Zucchini Ribbons

Grilled zucchini ribbons with long, wide noodles made from shaved zucchini, quickly charred in a hot grill pan for delicate grill marks. Finished with a bright lemon herb vinaigrette and topped with parmesan curls and toasted pine nuts for an elegant zucchini side.
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Prep Time 15 minutes
Cook Time 8 minutes
Total Time 23 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: Mediterranean
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

Zucchini and grilling
  • 4 large zucchini Shaved into long thin ribbons with a vegetable peeler; stop when you reach the seedy core.
  • 2 tbsp olive oil For tossing the ribbons and brushing the grill pan.
  • 0.25 salt To taste.
  • 0.25 pepper To taste.
Lemon herb vinaigrette
  • 3 tbsp olive oil
  • 2 tbsp lemon juice
  • 1 tbsp fresh parsley
  • 1 tbsp fresh mint
  • 1 tsp capers
  • 1 garlic Minced.
  • 0.25 salt For vinaigrette; to taste.
  • 0.25 pepper For vinaigrette; to taste.
Garnish
  • 0.33 parmesan curls
  • 0.33 toasted pine nuts

Equipment

  • 1 cast iron skillet

Method
 

Shave and season the zucchini
  1. Use a vegetable peeler to shave the zucchini into long, wide ribbons, stopping when you reach the seedy core. Keep the ribbons fairly even so they grill quickly.
  2. Toss the ribbons gently with olive oil, salt, and pepper until lightly coated. Let any excess seasoning fall back into the bowl so they don’t pool on the grill.
Grill ribbons
  1. Preheat a grill pan to high heat and brush it with oil. Look for a hot surface that sizzles immediately when zucchini touches down.
  2. Working in small batches, lay the ribbons flat on the grill pan and cook 1–2 minutes until grill marks form and they just start to soften. The ribbons cook very quickly, so watch for wilted edges.
  3. Transfer the ribbons to a platter as soon as they are done. Arrange them loosely so the ribbons stay ribbon-shaped rather than steaming in a pile.
Make vinaigrette and finish
  1. Whisk the vinaigrette ingredients together until evenly combined. Continue whisking until the lemon juice and oil look emulsified and glossy.
  2. Drizzle the vinaigrette over the grilled zucchini ribbons right before serving. Add it gradually so the dressing glistens without soaking through.
  3. Top with parmesan curls and toasted pine nuts for garnish. Finish with a light final dusting of pepper if desired.

Notes

Pro tip: Keep grill pan heat at high and work in small batches—zucchini can turn watery if overcrowded. Store leftovers in an airtight container in the refrigerator up to 2 days; rewarm briefly for best texture. This recipe is naturally vegetarian; for a dairy-free swap, omit parmesan curls or replace with toasted nuts or a vegan parmesan-style topping.