I love it when I can take something that is super simple and do something to it to make it look very interesting – that is why I love grilled zucchini ribbons.
Over the years I have really come to love grilled zucchini and summer squash. Cut it up, add some olive oil, pepper and a little garlic salt and chuck it on the grill. In less than ten minutes you have a delicious, healthy, fresh tasting side dish. Something magical happens when you take an average tasting vegetable and put it on open flame. Plus, you can feed a crowd with very few zucchini.
So because I love them, I was determined to figure out another way to make them prettier or more visually interesting and this is what I came up with. Essentially, you just shave them into ribbons with a veggie peeler and go from there.
I promise you that these will be a huge hit at your next gathering. Okay, let’s get started.
The beginning stages of the ribbons. Aren’t they pretty?
Work you way into the seed core and then move to the other side of the zucchini and work your way in.
You want don’t really want to use the seed core.
Assembly time. Start by threading on one and then alternate colors.
The great thing is that you can do all summer squash or all zucchini or even thread on a bit of prosciutto. I mean, anything is possible.
Ready for the grill.
Hot off of the grill. See those lovely grill marks?
I hope you get a chance to make these soon.
Grilled Zucchini & Summer Squash Ribbons
4 summer squash
18 – 20 wood skewers
2 tablespoons of extra virgin olive oil
Salt and pepper
Red chili flakes
Soak your wood skewers in tap water for at least 2 hours before grilling, over night is preferable.
When you are ready, heat your grill to medium – high. If you are using a grill pan, heat it up after assembly. As it is heating up, take your zucchini and squash and wash them and cut the tops and bottoms off.
Take a vegetable peeler (or you can use a mandolin if you have it) and slice the squash from top to bottom into ribbon form until you get to the seed core. Move to the others side of the squash and work your way to the seed core – discard the seed core. Place the zucchini and summer squash ribbons into separate small bowls.
To assemble, take 2 – 3 ribbons of zucchini and lay them on top of one another with each slightly offset from the other. Take two skewers, and insert one end of the offset zucchini being careful not to push it all the way down. Fold the zucchini over and then push it onto the skewers, keep threading the zucchini onto the skewers. Push it down to desired location on the skewer and then add your summer squash, repeat with the zucchini and then lastly another zucchini ribbon.
Place completed skewers on a tray, sprinkle with salt, pepper, red pepper flakes and the olive oil. Place on the grill and cook for 2 – 4 minutes either side or until zucchini is tender and has grill marks.
Note: Final yield should be 8 – 10 skewers but this will vary based on thickness of zucchini ribbons and how many you choose to layer.