Grilled Zucchini Ribbon Salad

TOTAL TIME: 20 min
Prep: 15 min
Inactive Prep: --
Cook: 5 min
 
YIELD: 12 to 16 servings
LEVEL: Easy

ingredients

  • 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
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Directions

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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  • on January 21, 2012

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    This salad is delicious! I have made it several times and people always find it very impressive. It can take a while to do in my apartment with just a little grill pan, but would be much faster on a real grill. Grilling makes otherwise bland zucchini have a lot of flavor. I could sit and eat a whole bowl of this stuff!

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