Grilled Zucchini Ribbon Salad
Bright, fresh and made from a few simple ingredients, this grilled zucchini ribbon salad is the salad of summer. What’s great about this recipe, is that it comes together very quickly and only requires a few simple ingredients. Serve this salad alongside your favorite grilled protein like chicken or salmon for a heartier meal. Or you can enjoy it as is. Either way, you’re going to love this fresh, simple recipe.
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Ingredients Needed for Grilled Zucchini Ribbon Salad
Zucchini – You’ll need 3-4 medium zucchini for this recipe depending on size. Remove the ends of zucchini and use a mandoline to thinly slice the zucchini into ribbons. You’ll want the zucchini to be about 1/8th-inch thick. To test if the zucchini ribbons are too thick, try bending a zucchini ribbon. It should easily bend without snapping. I was able to get 7-8 marinated zucchini ribbons on each skewer. A total of 4 skewers were used for this recipe.
Marinade / Dressing – Combine olive oil, red wine vinegar, fresh squeezed lemon juice, honey, dried oregano, salt and black pepper in a small mixing bowl. You’ll use ¾ of this mixture as the marinade reserving a touch to drizzle over the zucchini salad once it’s ready.
Toppings – For this recipe, you’ll need toasted pine nuts, freshly grated parmesan cheese, freshly chopped dill, fresh squeezed lemon juice, a few turns of cracked black pepper and a pinch of salt. If you do not have pine nuts, you can use toasted sliced almonds or crushed pistachios instead. As a cheese substitute, you can use crumbled feta versus grated parmesan.
How to Grill Zucchini Ribbons like a Pro
- When slicing the zucchini be sure to use a mandoline slicer. This will ensure all your zucchini ribbons are even thickness.
- You’ll want the zucchini to be about 1/8th-inch thick. To test if the zucchini ribbons are too thick, try bending a zucchini ribbon. It should easily bend without snapping.
- If using wooden skewers, be sure to soak them in water for at least 10 minutes before grilling. This will prevent the wood from burning.
- Add the marinated zucchini ribbons to the metal skewers. You want to pierce one end of the zucchini ribbon and weave it onto the skewer until the entire ribbon is on the metal skewer.
- Brush the grill grates with avocado oil right before you add the skewers. This will prevent the zucchini from sticking to the grates.
How to Make Grilled Zucchini Ribbons
Preheat the gas grill to 375-400 degrees.
Make the Marinade / Dressing
Combine olive oil, fresh squeezed lemon juice, red wine vinegar, honey, dried oregano, salt and black pepper in a small mixing bowl. Set aside.
Prepare the Zucchini Ribbons
Remove the ends from your zucchini and slice it into 1/8th-inch slices using a mandoline. Add the zucchini ribbons to a large bowl and pour ¾ of the marinade over the top. Toss until well coated. Marinate for 15-20 minutes.
Add the marinated zucchini ribbons to the metal skewers. You want to pierce one end of the zucchini ribbon and weave it onto the skewer until the entire ribbon is on the metal skewer. You’ll be able to get 7-8 marinated zucchini ribbons on each skewer. A total of 4 metal skewers were used for this recipe.
Grill the Zucchini
Brush the grill grates with avocado oil to prevent the zucchini from sticking. Add the skewered zucchini ribbons to the hot grill. Grill for 5-6 minutes flipping halfway. You want the zucchini to have a light char. However, you do not want to leave it on so long that the zucchini gets mushy. I like when my vegetables still have a slight crispness.
Assemble the Salad
Remove the grilled zucchini from the skewers, placing it in a serving bowl. Top with toasted pine nuts, freshly grated parmesan cheese, freshly chopped dill, a squeeze of fresh lemon juice, a few turns of cracked black pepper, and a pinch of salt. Option to add a drizzle of the leftover dressing if desired.
Storage
Best enjoyed immediately. You can serve the zucchini warm or at room temperature. Any extra dressing can be stored in an airtight container in the refrigerator for three to four days.
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Grilled Zucchini Ribbon Salad
Equipment
- 1 gas grill
- 1 large mixing bowl for zucchini
- 4 metal skewers or wooden
- 1 small mixing bowl for marinade / dressing
Ingredients
Grilled Zucchini Ribbons
- 3-4 zucchini, remove ends, slice with mandolin 1/8th -inch thick
- 2-3 tablespoons pine nuts, toasted
- 2-3 tablespoons parmesan cheese, freshly grated
- 2 tablespoons dill, fresh, roughly chopped
- ½ lemon, juice squeezed over the top
- few turns cracked black pepper
- pinch salt
- option to add a drizzle of leftover dressing
Marinade / Dressing
- ¼ cup olive oil
- 1 tablespoon red wine vinegar
- 1 tablespoon lemon juice, fresh squeezed
- 1.5-2 tablespoons honey
- ½ teaspoon oregano, dried
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Instructions
How to Make Grilled Zucchini Ribbons
- Preheat the gas grill to 375-400 degrees.
Make the Marinade / Dressing
- Combine olive oil, fresh squeezed lemon juice, red wine vinegar, honey, dried oregano, salt and black pepper in a small mixing bowl. Set aside.
Prepare the Zucchini Ribbons
- Remove the ends from your zucchini and slice it into 1/8th-inch slices using a mandoline. Add the zucchini ribbons to a large bowl and pour ¾ of the marinade over the top. Toss until well coated. Marinate for 15-20 minutes.
- Add the marinated zucchini ribbons to the metal skewers. You want to pierce one end of the zucchini ribbon and weave it onto the skewer until the entire ribbon is on the metal skewer. I was able to get 7-8 marinated zucchini ribbons on each skewer. Total of 4 metal skewers were used for this recipe.
Grill the Zucchini
- Brush the grill grates with avocado oil to prevent the zucchini from sticking. Add the skewered zucchini ribbons to the hot grill. Grill for 5-6 minutes flipping halfway. You want the zucchini to have a light char. However, you do not want to leave it on so long that the zucchini gets mushy. I like when my vegetables still have a slight crispness.
Assemble the Salad
- Remove the grilled zucchini from the skewers, placing it in a serving bowl. Top with toasted pine nuts, freshly grated parmesan cheese, freshly chopped dill, a squeeze of fresh lemon juice, a few turns of cracked black pepper, and a pinch of salt. Option to add a drizzle of the leftover dressing if desired.