In this recipe, small flavorful zucchini are thinly sliced into long ribbons and just lightly grilled. Simply seasoned with lemon, salt, and olive oil, the zucchini really stands out.
serves 4 | 20 minutes
4 small zucchini (6 inches long, 1 inch thick)
olive oil for brushing
pinch sea salt and pepper
1 lemon, zest and juice
Preheat grill to medium.
Using a mandoline or vegetable peeler, thinly slice the zucchini into long vertical ribbons. (Or simply slice at an angle into 1/2-inch disks. See note below.)
Brush both sides of the zucchini ribbons with olive oil, and grease the grill well.
Lightly grill the zucchini ribbons, just 1–2 minutes each side, or until grill marks appear. While on the grill, season lightly with salt and pepper. Place in a bowl. Top with 2 teaspoons of lemon zest and a generous squeeze of lemon. Toss lightly. This is OK to serve at room temperature.
Note: If grilling thicker zucchini rounds, increase heat to medium-high and let the zucchini cook a bit longer, 3-4 minutes each side.