-
Serves
as many as you planned for
Author Notes
A fun, edible way to decorate your plate or table; I like to skewer and grill zucchini - ribbon style and sometimes with cherry tomato. Before serving, a sprinkle of herbs, a drizzle of vinaigrette or olive oil adds a great finishing touch, the flavor possibilities are endless. These zucchini ribbons are great served raw, too, but I prefer them grilled. Tip: using a vegetable grilling pan for these or placed on foil makes them easier to handle.
—lapadia
Ingredients
-
ITEMS NEEDED
-
Small to medium size zucchini
-
Vegetable peeler
-
Wooden skewers
-
Herb(s) and flavorings of your choice
-
Salt/Pepper
-
Extra Virgin Olive Oil spray (or cooking spray)
Directions
-
INSTRUCTIONS
-
Wash and chop off the ends of the zucchini.
-
With a vegetable peeler, peel strips lengthwise. Turn as you reach the seeds. Discard the core.
-
Skewer the strips ribbon style, refrigerate until ready to grill.
-
Grill them over indirect heat, they won't take long so stay close by.
-
Before plating, season the ribbons with herb(s) of your choice and lightly spritz with a vinaigrette or olive oil - flavors are endless and up to you.
-
Salt & pepper to taste.
-
Note: Using a vegetable grill pan or placed on foil works wonders because the ribbons like falling through the grill!
See what other Food52ers are saying.