Grilled yellow zucchini ribbons
Zucchini takes well to grilling and looks beautiful when cut into long ribbons and grilled. I had two yellow zucchini from a recent trip to the market and thought that grilling them would be nice tonight. The smoke has cleared over the valley after settling here for several weeks and we finally see the lake, the sky and can take a breath of fresh air for a change. So it was fun to be on the rooftop patio grilling a couple of things (veggies of course).
I didn’t slice the zucchini on a mandoline because I wanted thicker slices and didn’t want to fiddle with the blade. I put the zucchini on its side and sliced it with a sharp knife the long way into quarter-inch ribbons. If the zucchini is cut too thinly it tends to disintegrate as it is grilled, having such high water content.
I also had time to let the ribbons dry on paper towels for a few hours before cooking as I was cleaning the overfull fridge and trying to figure out what to do with all the produce I have been bringing home from the market.
The grilled zucchini can be served with a drizzle of olive oil, a sprinkling of fresh herbs and salt and pepper. It’s a simple but flavourful dish.
2 long zucchini, green or yellow
A handful of fresh herbs (thyme, rosemary)
Salt and pepper
A wedge of lemon
Shaved parmesan optional
Cut the zucchini into 1/4 inch ribbons, lay on paper towels, sprinkle with salt and let drain for a while. Rub off the salt before cooking.
Brush each ribbon with oil and place on a hot grill, leaving it until it has grill marks underneath before flipping the ribbons over to the other side to finish cooking.
Transfer to a plate as they are cooked.
To serve pile the ribbons on a platter, drizzle with olive oil, sprinkle with chopped herb and salt and pepper.
Serve warm or at room temperature with a wedge of lemon and shaved parmesan.