Looking for a fun and delicious way to use up zucchini!? I’ve got your covered. These grilled zucchini ribbon bowls are just the answer. Loaded with rice, mint, dill, lemon, shaved parmesan, toasted pine nuts, and a delicious Greek yogurt sauce, you’re going to have this on repeat! Plus, it’s vegetarian too!

Grilled Zucchini Ribbon Bowls – Healthyish Foods

Ingredients Needed for Grilled Zucchini Ribbon Bowls

Zucchini – For this recipe, remove the ends from your zucchini. Next, use a mandoline slicer to slice the zucchini into thin strips. Once sliced, add the zucchini ribbons to a large mixing bowl.

Zucchini Marinade – Combine the zucchini ribbons with lemon juice, red wine vinegar, olive oil, dried oregano, salt and black pepper. Carefully toss until all zucchini ribbons are well coated.

Rice – Use any rice you enjoy most. Just be sure there is enough for two bowls. Typically, that equates to one cup of cooked rice per person.

Herbs – For this recipe, I used fresh dill and fresh mint. However, you can use what fresh herbs you enjoy most.

Lemon – You will need 1.5 lemons for this recipe. Use half of a lemon in the Greek yogurt sauce and the other in the zucchini marinade. The remaining portion can be used to squeeze over the zucchini bowls.

Shaved Parmesan – For this recipe, I used shaved parmesan cheese. However, you could also use halloumi, or feta.

Toasted Pine Nuts – Grab a small non-stick skillet and add the pine nuts. They will toast quickly, so be sure to keep an eye on them.

Greek Yogurt Sauce – Combine Greek yogurt, lemon juice, olive oil, salt and black pepper. Mix well. If you like a thinner sauce add more lemon juice.

Grilled Zucchini Ribbon Bowls – Healthyish Foods

How to Make Zucchini Ribbon Bowls

You’ll need 2 cups cooked rice. Prepare according to the package. Set aside.

Then, toast the pine nuts in a small, non-stick skillet until they are golden brown.

Watch them closely because they can easily burn. Set aside.

Prepare the Greek Inspired Yogurt Sauce.

Combine Greek yogurt, lemon juice, olive oil, salt and black pepper. Mix until well combined.

If you like a thinner sauce add more lemon juice. Cover and refrigerate until you’re ready to use it.

Grilled Zucchini Ribbons

Preheat the grill to 350-375 degrees.

Brush the grates with olive oil to prevent sticking.

While the grill is heating, remove the ends from one large zucchini and slice it using a mandoline.

Place the sliced zucchini is a large mixing bowl.

Add the lemon juice, red wine vinegar, olive oil, salt, black pepper, and oregano.

Carefully toss until well coated. The marinade should soften them, making it easier to work with.

Grab two metal skewers, carefully add the zucchini ribbons. Using two skewers helps keep the zucchini in place. If your zucchini it too thick it might snap.

Next, place the zucchini skewers on the preheated grill and cook for 2-3 minutes per side, or until they have a light char. You’ll want the zucchini to be tender but not mushy. Keep it in mind, that they will continue cooking once pulled off the grill.

Grilled Zucchini Ribbon Bowls – Healthyish Foods

Build the bowls

Add cooked rice to the bottom of both bowls.

Next, add the grilled zucchini ribbons. Split them among two bowls.

Top each bowl with a squeeze of lemon juice, toasted pine nuts, fresh chopped dill, fresh chopped mint, shaved parmesan cheese and a drizzle of the Greek yogurt sauce.

Serve and enjoy!

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Grilled Zucchini Ribbon Bowls – Healthyish Foods

Grilled Zucchini Ribbon Bowls

Looking for a fun and delicious way to use up zucchini!? I’ve got your covered. These grilled zucchini ribbon bowls are just the answer.
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Ingredients

Bowls

  • 2 cups cooked rice, 1 cup per bowl, use whatever type you enjoy, divided between
  • 1.5 tablespoons fresh dill , remove stems, divide between bowls
  • 1.5 tablespoons fresh mint, remove stems, break apart with hands, divide between bowls
  • 2 tablespoons toasted pine nuts, toasted and divided between bowls
  • ¼ cup shaved parmesan, divided between bowls
  • 1 tablespoon lemon juice , fresh squeezed, divided between bowls

Greek Yogurt Sauce

  • ½ cup Greek yogurt, 2%
  • 1 tablespoon lemon juice, fresh squeezed
  • 1 tablespoon olive oil
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper

Zucchini

  • 1 medium zucchini , remove the ends and slice with a mandoline
  • 1 tablespoon red wine vinegar
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice, fresh squeezed
  • ½ teaspoon oregano
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper

Equipment

  • 1 non-stick skillet to toast pine nuts
  • 1 mixing bowl to toss the zucchini in the marinade
  • 4-6 large metal skewers
  • 1 gas grill heated to 350-375
  • 1 small mixing bowl greek yogurt sauce

Instructions 

  • You’ll need 2 cups cooked rice. Prepare according to the package. Set aside.
  • Then, toast the pine nuts in a small non-stick skillet until they are golden brown.
  • Watch them closely because they can easily burn. Set aside.
  • Next, prepare the Greek inspired yogurt sauce.
  • Combine Greek yogurt, lemon juice, olive oil, salt and black pepper. Mix until well combined.
  • If you like a thinner sauce add more lemon juice. Cover and refrigerate until you’re ready to use it.

Grill the Zucchini Ribbons

  • Preheat the grill to 350-375 degrees.
  • Brush the grates with olive oil to prevent sticking.
  • While the grill is heating, remove the ends from one large zucchini and slice it using a mandoline.
  • Place the sliced zucchini is a large mixing bowl.
  • Add the lemon juice, red wine vinegar, olive oil, salt, black pepper, and oregano.
  • Carefully toss until well coated. The marinade should soften them, making it easier to work with.
  • Grab two metal skewers, carefully add the zucchini ribbons. Using two skewers helps keep the zucchini in place. If your zucchini it too thick it might snap.
  • Next, place the zucchini skewers on the preheated grill and cook for 2-3 minutes per side, or until they have a light char. You’ll want the zucchini to be tender but not mushy. Keep it in mind, that they will continue cooking once pulled off the grill.

Build the Bowls

  • Add cooked rice to the bottom of the bowls.
  • Next, add the grilled zucchini ribbons.
  • Top each bowl with a squeeze of lemon juice, toasted pine nuts, fresh chopped dill, fresh chopped mint, shaved parmesan cheese and a drizzle of the Greek yogurt sauce.
  • Serve and enjoy!

Nutrition

Serving: 1serving, Calories: 566kcal, Carbohydrates: 54g, Protein: 17g, Fat: 32g, Saturated Fat: 6g, Polyunsaturated Fat: 6g, Monounsaturated Fat: 18g, Trans Fat: 1g, Cholesterol: 11mg, Sodium: 812mg, Potassium: 516mg, Fiber: 3g, Sugar: 5g, Vitamin A: 494IU, Vitamin C: 28mg, Calcium: 259mg, Iron: 2mg