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Grilled Zucchini Ribbons

Grilled zucchini ribbons are long, thin ribbons draped elegantly after a quick grill in a hot grill pan. They turn slightly wilted with delicate grill marks and finish with a lemon-herb vinaigrette and crunchy pine nuts.
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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: 260
Ingredients Equipment Method Notes

Ingredients
  

Zucchini
  • 4 zucchini Shaved into long thin ribbons with a vegetable peeler; stop when you reach the seedy core.
Seasoning and oil
  • 2 tbsp olive oil Plus extra for brushing the grill pan if needed.
  • 1 salt and pepper To taste for seasoning the ribbons and the vinaigrette.
Herb Vinaigrette
  • 3 tbsp olive oil
  • 2 tbsp lemon juice
  • 1 tbsp fresh parsley Chopped, measured loosely.
  • 1 tbsp fresh mint Chopped, measured loosely.
  • 1 tsp capers Rinsed and chopped if large.
  • 1 clove garlic Minced.
  • 1 salt and pepper To taste for the vinaigrette.
Garnish
  • 1 parmesan curls For topping after dressing.
  • 1 toasted pine nuts For crunch on top; toast briefly if not already toasted.

Equipment

  • 1 cast iron skillet

Method
 

Shave and season
  1. Use a vegetable peeler to shave zucchini into long, wide ribbons — stop when you reach the seedy core.
  2. Toss ribbons gently with olive oil, salt, and pepper.
Quick grill
  1. Preheat grill pan to high heat and brush with oil.
  2. Working in small batches, lay ribbons flat on the grill pan and cook 1–2 minutes until grill marks form and ribbons just start to soften — they cook very quickly.
  3. Transfer to a platter as they are done.
Dress and garnish
  1. Whisk vinaigrette ingredients and drizzle over.
  2. Garnish with parmesan curls and toasted pine nuts.

Notes

Serve immediately so the ribbons stay lightly wilted and not soggy. Refrigerate leftovers in a sealed container for up to 2 days; rewarm briefly in a hot pan for 30–60 seconds just to revive texture, then drizzle with a little extra lemon juice if needed. Freezing isn’t recommended due to zucchini texture. For a dairy-free option, skip parmesan curls or replace with nutritional yeast.