| Level: | Easy |
| Total: | 20 min |
| Prep: | 15 min |
| Cook: | 5 min |
| Yield: | 12 to 16 servings |
Ingredients
- 6 to 8 large zucchini, roughly 4 pounds
- 1 cup extra-virgin olive oil, divided
- Sea salt, preferable gray salt and freshly ground black pepper
- 6 cloves minced garlic
- 1/2 teaspoon red chili flakes
- 2 lemons juiced
- 2 tablespoon freshly chopped parsley leaves
- 2 tablespoon freshly chopped basil leaves
- 6 tablespoons toasted pine nuts, optional
- Shaved Parmesan, to taste
Instructions
- Prepare a charcoal grill, or heat a gas grill to high.
- Wash the zucchini and trim the ends. Using a mandolin or vegetable peeler thinly slice the zucchini lengthwise. 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. Eat and enjoy.
Nutrition Facts
| Serving Size | 1 of 14 servings |
| Calories | 193 |
| Total Fat | 18 g |
| Saturated Fat | 2 g |
| Carbohydrates | 7 g |
| Dietary Fiber | 2 g |
| Sugar | 4 g |
| Protein | 3 g |
| Cholesterol | 0 mg |
| Sodium | 444 mg |
Reviews
This is one of my all time favorite salads and I find myself making it again and again. It is still good at room temperature and is just as good reheated the next day!
This is a great salad and I really wish I had used six zucchini instead of four. We had a total of seven people for dinner and the salad was gone in a flash. Everyone loved it!!
This recipe initially grabbed my attention as a healthy summer side dish, but then I was completely turned off by the 1 CUP of olive oil in the list of ingredients! I still want to try it, but seriously, is that much really necessary???
This is a wow! A little labor intensive but worth the effort. I sliced the zucchini on a mandolin, but don’t try to slice the zucchini paper thin — just thinly enough so that the slices bend, and they soften nicely when grilled. Used a grill pan, and allowed one large zucchini per person. It is unbelievably tasty — the grilling gives the usually rather bland zucchini an incredible flavor. Also, I found it not necessary to use so much oil by lightly brushing my grill pan with oil occasionally while grilling all of the zucchini and then tossed with a little more oil and the rest of the ingredients, then served it.
Made this for a small dinner party tonight. Everyone loved it. I don’t have a mandolin, so I just sliced zucchini thin then grilled on indoor grill pan. Followed the recipe exactly. It was delicious and the presentation is beautiful. Served it with Chicken & Mozzarella cheese ravoli with fresh tomato & artichoke sauce. Looked like dinner from a restaurant! Will make again.
I made this recipe this evening whilst barbequeing our dinner. It was a tasty and refreshing salad. Enjoyed the mix of flavors. It is the perfect accompaniment to any meat you may make on grill. This is definitely a recipe we will make again this summer while using the grill.
I made the recipe as directed, and enjoyed it. I don’t have a mandolin, so I used a vegetable peeler, which made for strips that were probably too thin. This also made for VERY tedious grilling – even with a half batch. Next time, I think I’ll slice a tad thicker with a knife. Go very easy on the salt.
Made this last night and it was delicious! It took longer to prepare because I used a grill pan. Next time I will use the grill. I didnt have pine nuts so I toasted some walnuts and topped with shreded parm.
Well make again, and again.
Well make again, and again.
This recipe is an amazing appetizer. It has a perfect balance of flavor and it is so simple to prepare. Why didn’t I think of this already?
Just made this on my George Forman grill. Took 15 minutes. Used a peeler to slice -added cherry tomatoes from our garden and fresh basil from our garden! This could be a meal served with bread . It is so hot here already this is a quick easy salad with alot of possibilities!