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Grilled Zucchini and Yellow Squash Ribbons

Close-up of perfectly charred Grilled Zucchini and Yellow Squash Ribbons served on a white plate.
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A simple recipe for grilling thin ribbons of zucchini and yellow squash with a light marinade for a fresh side dish.

Ingredients

Scale
  • 2 medium zucchini
  • 2 medium yellow squash
  • 3 tablespoons olive oil
  • 1 tablespoon fresh lemon juice
  • 1 clove garlic, minced
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper

Instructions

  1. Prepare the vegetables: Wash the zucchini and yellow squash. Use a vegetable peeler or mandoline to slice the squash lengthwise into thin ribbons, about 1/8 inch thick. Discard the ends.
  2. Make the marinade: In a small bowl, whisk together the olive oil, lemon juice, minced garlic, oregano, salt, and pepper.
  3. Marinate the ribbons: Place the squash ribbons in a shallow dish or a large zip-top bag. Pour the marinade over the ribbons and gently toss to coat. Let them marinate for 10 minutes. Do not marinate longer, as the salt will draw out too much moisture.
  4. Preheat the grill: Heat your gas or charcoal grill to medium-high heat (about 400 degrees Fahrenheit). Lightly oil the grill grates to prevent sticking.
  5. Grill the ribbons: Remove the ribbons from the marinade, letting any excess drip off. Place the ribbons directly on the hot grill grates. Grill for 1 to 2 minutes per side until tender and grill marks appear. They cook quickly due to their thinness.
  6. Serve immediately: Remove the grilled ribbons from the grill and arrange them on a platter. You can serve them warm or at room temperature.

Notes

  • Use a mandoline set to a thin setting for uniform ribbons, or a sharp vegetable peeler.
  • If you do not have a grill, you can cook these ribbons in a hot grill pan on the stovetop.
  • For extra flavor, sprinkle with grated Parmesan cheese just before serving.

Nutrition

Find it online: https://spoonsprout.com/grilled-zucchini-and-yellow-squash-ribbons/