Best 3 Grilled Zucchini Ribbon Salad Recipes

**Grilled Zucchini Ribbon Salad: A Refreshing and Flavorful Summer Dish**

As the summer sun shines brightly, our gardens overflow with an abundance of fresh and vibrant zucchini. It's time to celebrate the season's bounty with a delectable dish that captures the essence of summer – Grilled Zucchini Ribbon Salad. This culinary delight offers a symphony of flavors and textures, combining the smoky char of grilled zucchini with the crispness of shaved Parmesan cheese and the tangy bite of a zesty lemon-herb dressing. With its vibrant colors and refreshing taste, this salad is sure to become a summertime favorite. Join us as we embark on a culinary journey, exploring the art of transforming humble zucchini into a gourmet masterpiece. Discover the secrets behind perfectly grilled zucchini ribbons, the perfect balance of flavors in the dressing, and the simple yet elegant assembly of this visually stunning dish. Get ready to tantalize your taste buds and impress your dinner guests with this extraordinary Grilled Zucchini Ribbon Salad.

Let's cook with our recipes!

ZUCCHINI RIBBON SALAD WITH WITH LEMON, PARMESAN, AND PINE NUTS

Zucchini Ribbon Salad with with Lemon, Parmesan, and Pine Nuts image

This Zucchini Ribbon Salad recipe is a wonderful way to eat raw zucchini- the ribbons are tossed with a creamy lemon olive oil dressing and topped with shaved parmesan cheese and toasted pine nuts.

Provided by Elizabeth Lindemann

Categories Salad

Time 10m

Number Of Ingredients 8

Ingredients

3 medium zucchini
1 tablespoon mayonnaise (see notes)
2 tablespoons lemon juice (from about 1 lemon)
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
2 tablespoons extra-virgin olive oil
1/2 cup parmesan cheese (shaved)
1/4 cup pine nuts (toasted)

Steps:

In the bottom of a large bowl, whisk together the mayonnaise (1 tablespoon), lemon juice (2 tablespoons), kosher salt (1/2 teaspoon), and black pepper (1/4 teaspoon). Gradually add the olive oil (2 tablespoons), whisking as you add it so it's emulsified.
Cut the zucchini into "ribbons." It's easiest to use a vegetable peeler for this, but you can also use a sharp knife or a mandoline (see notes about seeds).
Add the zucchini ribbons to the dressing and toss well to coat.
Transfer the zucchini ribbons to a platter and sprinkle with shaved parmesan cheese (I used a vegetable peeler for this task, too) and toasted pine nuts (see notes).

Nutrition Facts : Calories 218 kcal, Carbohydrate 7 g, Protein 7 g, Fat 19 g, SaturatedFat 4 g, Cholesterol 10 mg, Sodium 525 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving

GRILLED ZUCCHINI RIBBONS

Grilled Zucchini Ribbons image

Zucchini is the summer vegetable grillers love to hate. We love it for its summery flavor and sheer abundance. We love it less for its unfortunate tendency to become soggy when grilled. Russ Faulk, chief designer at Kalamazoo Outdoor Gourmet and author of "Food + Fire," has come up with an ingenious method of keeping zucchini crisp during grilling: He slices it thin on a mandolin, then accordions the strips on skewers to grill over a screaming hot fire. The edges char and crisp, giving you the vegetable equivalent of meaty ribs' burnt ends. I've taken the burnt end idea one step further by seasoning the zucchini with a classic barbecue rub - use your favorite - and basting it with spiced butter.

Provided by Steven Raichlen

Categories vegetables

Time 1h

Yield 6 servings

Number Of Ingredients 7

Ingredients

Vegetable oil, for the grill grates
8 tablespoons (1 stick) unsalted butter or extra-virgin olive oil
1 garlic clove, minced
3 tablespoons barbecue rub or spice mix
1 teaspoon finely grated lemon zest
6 medium-small zucchini (6 ounces each)
Kosher salt

Steps:

Set up your grill for direct grilling and heat to high (450 to 600 degrees). Brush or scrape the grill grate clean and oil it with a tightly folded paper towel dipped in vegetable oil and drawn across the bars of the grate with tongs. If using bamboo skewers, soak in cold water.
Meanwhile, melt the butter in a small saucepan over medium-low heat. Add the garlic, 1 tablespoon barbecue rub and lemon zest, and cook, stirring frequently, until the garlic is softened and fragrant, about 3 minutes. Remove the pan from the heat and let cool.
Cut off and discard the ends of the zucchini. Using a mandolin outfitted with a finger guard, thinly slice one zucchini lengthwise into slices scant 1/8-inch thick. You can also use a chef's knife to cut slices lengthwise just shy of 1/8-inch thick. (Try folding your first or second strip. If it breaks at the fold, it means it's too thick.) Lay the slices flat on a sheet pan. Lightly brush the tops with enough barbecue butter to lightly coat and lightly sprinkle with some of the remaining 2 tablespoons barbecue rub.
Fold a zucchini slice into an accordion shape (like multiple Ws or ribbon candy) and thread it onto a metal or soaked bamboo skewer. Continue threading until all the slices from the zucchini are on the skewer. Slice, brush, season and skewer the remaining zucchini the same way. You should wind up with 6 skewers.
Arrange the zucchini kebabs, skin sides down, on the grate. Grill (covered if using a gas grill), basting with any remaining barbecue butter and turning to evenly brown, until singed at some of the edges, 1 to 2 minutes per side (4 to 8 minutes in all). Season with salt if needed and serve.

GRILLED ZUCCHINI RIBBON SALAD - MICHAEL CHIARELLO

Grilled Zucchini Ribbon Salad - Michael Chiarello image

Make and share this Grilled Zucchini Ribbon Salad - Michael Chiarello recipe from Food.com.

Provided by Cristina Barry

Categories Vegetable

Time 30m

Yield 10-12 serving(s)

Number Of Ingredients 10

Ingredients

6 -8 large zucchini, roughly 4 pounds
1 cup extra virgin olive oil, divided
sea salt, preferable gray salt and freshly ground black pepper
6 garlic cloves, minced
1/2 teaspoon red chili pepper flakes
2 lemons, juice of
2 tablespoons fresh parsley, chopped
2 tablespoons fresh basil, chopped
6 tablespoons pine nuts, toasted (optional)
shaved parmesan cheese, to taste

Steps:

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

Nutrition Facts : Calories 227.8, Fat 22, SaturatedFat 3.1, Sodium 22, Carbohydrate 8, Fiber 2.3, Sugar 3.6, Protein 2.5

Tips:

Choose the right zucchini: Look for firm, unblemished zucchini with a deep green color. Avoid zucchini that is soft or has yellow or brown spots.
Use a sharp knife: A sharp knife will make it easier to cut the zucchini into thin, even ribbons.
Don't overcrowd the grill: When grilling the zucchini ribbons, do not overcrowd the grill or they will not cook evenly. Leave some space between each ribbon so that they can cook properly.
Cook the zucchini ribbons until they are slightly tender: Do not overcook the zucchini ribbons or they will become mushy. Cook them just until they are slightly tender and still have a bit of a crunch.
Use a variety of toppings: The grilled zucchini ribbon salad is a versatile dish that can be topped with a variety of ingredients. Some popular toppings include grilled chicken, feta cheese, pine nuts, and balsamic vinegar.

Conclusion:

Grilled zucchini ribbon salad is a healthy, delicious, and easy-to-make dish that is perfect for summer gatherings. The zucchini ribbons are grilled until slightly tender and then tossed with a flavorful dressing. The salad can be served as a main course or a side dish. With its bright colors and fresh flavors, grilled zucchini ribbon salad is sure to be a hit at your next party or potluck.