I had some leftover zucchini ribbons from my Meatless Cheesy Zucchini Roll-Ups that I didn’t want to go to waste. I was originally going to use them to make zucchini lasagna but didn’t have all the ingredients I needed, so I was going to need to be creative again. Sometimes after a long day at work, to be perfectly honest, I’m too tired to be creative. Sometimes I just want to throw something super quick and simple together and go on with life. I remembered pinning something with ribbons so I referred back to my “Grilled Grub” Pinterest board. I found exactly what I was looking for. I didn’t need to get as fancy as my pin, so I just layered up my zucchini and away I went. Speaking of which.. here is my motto for the next couple of weeks: “no, no, I won’t go”. I refuse to let go of summer. Not quite sure what my attachment is to summer this year but I am digging in my heals and I’m holding on to every last bit I can. Which means for the next couple of weeks I plan to still bring you summer recipes :). I’ve got another zucchini recipe I want to share with you and a fun series of canning posts in the works. THEN, come Sept. 22nd (the first day of fall), I will gladly let summer go and embrace fall. If I have to.
Grilled Zucchini Ribbons
Grilled Zucchini Ribbons are a great end of summer addition to dinner. They're especially great if you have a bounty of fresh zucchini you need to use up!
- 2 med. zucchini
- Salt to taste
- Pepper to taste
- Olive oil
- 4 Wooden or metal skewers
With a mandolin, slice zucchini into 1/8″ thick ribbons.
Gently bend a zucchini ribbon and place it on two of your skewers; being careful not to snap the zucchini in half if possible. Repeat alternating directions you place the zucchini. When you are finished, your skewers should look like a beautiful ribbon. Drizzle or lightly brush zucchini with olive oil and season with salt and pepper.
Grill on medium heat for 2-3 minutes on each side until cooked throughout.
[My 2 Cents]
Because my zucchini was a day old, it had time to "dry out" a little bit. If you are using fresh zucchini you may want to lightly salt your ribbons prior to threading them and let sit for several minutes over a cooling rack (or something with holes to drain the excess moisture). Otherwise, you may end up with soggy ribbons. This was excellent with some grilled bbq chicken, but you can have it with anything! Great side dish.
Adapted from The Bitten Word