Best Grilled Mediterranean Zucchini Ribbons Recipes

GARLIC-GRILLED CHICKEN WITH PESTO ZUCCHINI RIBBONS

Steps:

• In a large bowl, mix the first five ingredients. Add chicken; turn to coat. Let stand 15 minutes., Meanwhile, for noodles, trim ends of zucchini. Using a cheese slicer or vegetable peeler, cut zucchini lengthwise into long thin slices. Cut zucchini on all sides, as if peeling a carrot, until the seeds become visible. Discard seeded portion or save for another use., Grill chicken, covered, over medium heat or broil 4 in. from heat 4-5 minutes on each side or until a thermometer inserted in chicken reads 165°. Remove from grill; keep warm., In a large nonstick skillet, heat tomatoes and olive oil over medium-high heat. Add garlic, salt, pepper flakes and pepper; cook and stir 30 seconds. Add zucchini; cook and stir 2-3 minutes or until crisp-tender. Remove from heat. Stir in pesto., Cut chicken into slices. Serve with zucchini noodles. Top with mozzarella.

GRILLED ZUCCHINI RIBBONS

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 SALAD WITH MEDITERRANEAN DRESSING

Steps:

• In a large bowl, combine zucchini and 2 tablespoons olive oil. Add salt and pepper; toss to coat. Transfer to a grill wok or open grill basket; place on grill rack. Grill, covered, over medium-high heat until zucchini is crisp-tender, 5-10 minutes, turning occasionally. Transfer zucchini to a serving bowl; sprinkle with remaining 2 tablespoons olive oil and red onion. When cooled slightly, sprinkle with mint, parsley, lemon juice and zest and feta cheese. Stir gently. Sprinkle with pine nuts before serving.

GRILLED ZUCCHINI RIBBON SALAD

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.

ZUCCHINI RIBBONS WITH TARRAGON

Steps:

• Cut zucchini lengthwise into 1/8-inch-thick slices with slicer.
• Heat 1 Tbsp oil in a 12-inch nonstick skillet over medium-high heat until hot, then sauté half of zucchini with 1/4 tsp each of salt and pepper, stirring and turning frequently with tongs, until just tender, about 3 minutes. Transfer to a bowl and repeat with remaining oil and zucchini.
• Return first batch of zucchini to skillet. Add tarragon, lemon juice, and salt to taste and toss to combine.

GRILLED MEDITERRANEAN ZUCCHINI RIBBONS

Steps:

• In a small saucepan combine 1/4 cup of the olive oil with the garlic clove slices.
• Heat to medium-low and {slowy} toast the garlic until lightly golden, about 4-5 minutes. DO NOT burn! Remove from pan and set aside.
• Use a vegetable peeler or mandoline to THINLY slice the zucchini. Toss the remaining 2 tablespoons of olive oil with the zucchini, being careful not to tear. Season with salt and pepper.
• Heat a grill to medium-high and cook the zucchini ribbons {only} on one side, approximately 1-2 minutes, until lightly grill marked and lightly wilted.
• Remove the zucchini from the grill and arrange on a serving platter. Set aside to cool. Before serving, drizzle the infused garlic oil over the zucchini and garnish with the Parmesan, toasted almonds and fresh basil.
• Serve at room temperature. Yield is estimated depending on how you plan to serve the zucchini.