Grilled Zucchini Ribbons
I am still trying to get through the mountain of zucchini that followed me home from Kelowna. It was so beautiful that I just couldn’t leave it behind. So, I have been making zucchini this and zucchini that and haven’t tired of it yet. Here are a couple versions of grilled zucchini ribbons salads from my salad book. One is tossed with bread crumbs, pine nuts and parmesan. The second one is served with a soft chunk of fresh mozzarella and a drizzle of balsamic crèma.
Grilling the zucchini:
Olive oil for grilling
Salt and pepper
Slice the zucchini lengthwise into thin slices on a mandolin.
Lay the slices in layers, separated by paper towels. Sprinkle each layer with a little coarse salt. Let sit until some of the water content comes out and is absorbed by the paper towels, about 30 minutes.
When ready to proceed heat a ridged pan and film it with a little olive oil.
Lay a few zucchini ribbons at a time on the hot grill in one layer. Cook until you see grill marks on the bottom. Turn the ribbons over with kitchen tongs and grill the other side. Repeat with remaining ribbons. Set grilled ribbons on a large plate while you finish grilling the rest.
When all the zucchini is cooked arrange it on a serving plate.
Version #1: parmesan and pine nuts
1/3 cup chopped flat leaf parsley
1/2 cup grated parmesan or a few chunks fresh mozzarella
1/3 cup pine nuts
1/2 cup bread crumbs
1 tablespoon olive oil
Heat up the tablespoon of olive oil in a skillet. Add the bread crumbs and toast until golden. Add salt and pepper and a little of the chopped parsley, remove from heat and set aside.
Add the pine nuts to the same small skillet and cook over moderate heat until the pine nuts begin to turn golden. Be careful not to burn them as they can go from golden to burnt in a short time.
Sprinkle the zucchini with bread crumbs, chopped parsley and pine nuts.
Grate the parmesan over the zucchini.
Grind pepper over and serve warm or at room temperature.
Version 2: Buffalo mozzarella and balsamic crema
1/3 cup chopped fresh mint
Sicilian sea salt
Freshly ground pepper
When all zucchini ribbons are done arrange them on individual plates or a large serving platter, lay one or more pieces of buffalo mozzarella on top, sprinkle with salt and pepper and scatter mint leaves over. Drizzle additional olive oil around and some balsamic crèma. Garnish with a few whole mint leaves and serve at room temperature.