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Grilled Zuchini Ribbon salad

Grilled Zucchini Ribbon Salad


  • 3 to 4 large zucchini, roughly 2 pounds
  • 1/2 cup extra-virgin olive oil, divided
  • Sea salt, preferable gray salt and freshly ground black pepper
  • 3 cloves minced garlic
  • 1/4 teaspoon red chili flakes
  • 1 lemons juiced
  • 1 tablespoon freshly chopped cilantro
  • 1 tablespoon freshly chopped basil
  • 3 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.  Slice the zucchini lengthwise very thinly (use a mandolin if possible). 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.

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