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, fresh squeezed lemon juice, olive oil, salt and black pepper. Mix until well combined. Cover and refrigerate until ready to use.
Grill the Zucchini Ribbons
Preheat the grill to 375-400 degrees. Brush the grates with avocado 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.
Combine the lemon juice, red wine vinegar, honey, olive oil, salt, black pepper, and oregano in a small mixing bowl. Pour the marinade over the zucchini ribbons. Carefully toss until well coated.
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 5-6 minutes flipping halfway through cooking. You'll want the zucchini to have a light char but be carful to not overcook it. You want the zucchini to be tender but not mushy. Keep it in mind, that the zucchini 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.