Grilled Zucchini Ribbon Salad

Total Time:
20 min
15 min
Inactive Prep:
5 min
12 to 16 servings


  • 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


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.