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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
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Ingredients
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ITEMS NEEDED
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Small to medium size zucchini
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Vegetable peeler
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Wooden skewers
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Herb(s) and flavorings of your choice
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Salt/Pepper
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Extra Virgin Olive Oil spray (or cooking spray)
Directions
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INSTRUCTIONS
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Wash and chop off the ends of the zucchini.
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With a vegetable peeler, peel strips lengthwise. Turn as you reach the seeds. Discard the core.
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Skewer the strips ribbon style, refrigerate until ready to grill.
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Grill them over indirect heat, they won't take long so stay close by.
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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.
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Salt & pepper to taste.
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Note: Using a vegetable grill pan or placed on foil works wonders because the ribbons like falling through the grill!
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