Grilled Zucchini Ribbon Salad - Michael Chiarello

READY IN: 30mins
Recipe by Cristina Barry

Top Review by Scoutie

This was excellent! We have zucchini coming out of our ears right now and this was just perfect. Different and so yummy. I had to use a peeler, be careful you don't make them too thin. Also, I think the sea salt is key here, much better than regular salt. Next time, I may add some halved cherry tomatoes as we have lots of those too. Thanks much for posting, Tiger!

Ingredients Nutrition


  1. Prepare a charcoal grill, or heat a gas grill to high.
  2. Wash the zucchini and trim the ends.
  3. Using a mandolin or vegetable peeler thinly slice the zucchini lengthwise.
  4. Toss the zucchini with 1/3 of the olive oil, gray salt and pepper, to taste.
  5. Quickly grill the zucchini ribbons on 1 side, until lightly marked and wilted, about 1 to 2 minutes.
  6. Remove to a plate or a baking dish and let cool slightly.
  7. When slightly cooled toss zucchini in a bowl with the remaining ingredients except nuts, if using and Parmesan.
  8. Spread onto a serving platter, top with pine nuts, if desired and shave Parmesan over the top.
  9. Eat and enjoy.

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