Ingredients:
- 16 skewers, soaked in water at least 30 minutes if wooden (optional, if grilling ribbons)
- 1 pound zucchini (about 3 medium)
- 2 tablespoons olive oil
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
Equipment:
- Chef’s knife and cutting board
- Y-shaped peeler or mandoline (optional)
- Outdoor grill
- Tongs
- Baking sheet
Directions:
- Heat the grill to medium-high, direct heat. Heat an outdoor grill for medium-high, direct heat. Scrape the grill grates clean if needed.
- Cut the zucchini into planks or ribbons. Trim the ends from 1 pound zucchini. Cut lengthwise into 1/2-inch thick planks. Alternatively, thinly shave the zucchini with Y-shaped peeler or mandoline, and discard the core.
- Thread the zucchini ribbons onto skewers. If grilling ribbons, fold each zucchini ribbon back onto itself like an accordion, and thread about 5 ribbons onto each skewer. Place on a baking sheet.
- Season the zucchini. Drizzle the zucchini with 2 tablespoons olive oil and season with 1/2 teaspoon kosher salt and 1/2 teaspoon black pepper.
- Grill the zucchini. For zucchini planks, arrange in a single layer on the grill grates. Cover and grill without disturbing until grill marks appear and the zucchini is tender, 3 to 4 minutes per side. For zucchini ribbons, place the skewers on the grill grates (you may need to do this in batches depending on the size of your grill). Grill, turning occasionally, until the ends of the squash are charred, 4 to 5 minutes total. Makes 2-4 servings.
Cook’s Notes: Zucchini can be cut up to 1 day in advance and refrigerated before seasoning and grilling. Refrigerate leftovers in an airtight container for up to 4 days.
My Suggestion: Make extra, and use the leftovers, chopped with other leftover veggies and cherry tomatoes, to make a pasta sauce for an easy Meatless Monday supper.
Don’t forget to check our recipe archive for more marvelous zucchini recipes.
