Recipe courtesy of Michael Chiarello
Episode: Open House
Total:
20 min
Active:
15 min
Yield:
12 to 16 servings
Level:
Easy
Total:
20 min
Active:
15 min
Yield:
12 to 16 servings
Level:
Easy

Ingredients

  • 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

Directions

Watch how to make this recipe.

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.

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