This Sept. 8, 2014 photo shows grilled zucchini ribbons with Parmesan and toasted almonds in Concord, N.H.  The grilled zucchini ribbons add both flavor and visual appeal to many dishes. (AP Photo/Matthew Mead)

This Sept. 8, 2014 photo shows grilled zucchini ribbons with Parmesan and toasted almonds in Concord, N.H. The grilled zucchini ribbons add both flavor and visual appeal to many dishes. (AP Photo/Matthew Mead)

Thin is in for this grilled zucchini with Parmesan cheese

  • By ELIZABETH KARMEL
  • Tuesday, September 30, 2014 2:47pm
  • LifeFood

Summer may be done, but the proliferation of zucchini continues.

And we might as well make the most of it. Because even though zucchini is available all year, the end-of-summer crop is always something special. When it is fresh from the garden and plump with natural juices, it is sweet and delicate and begs for simple preparations.

One of my favorite recipes is grilled zucchini ribbons. I first used them to spruce up a grilled Greek-style pizza. At first, I wasn’t sure the thin ribbons would hold up to the heat of the grill. But not only did the zucchini grill perfectly and develop a beautiful ladder of grill marks, it was so tasty that I began adding the ribbons to other dishes.

You will find that the grilled zucchini ribbons add both flavor and visual appeal to so many things. I love pairing them with homemade ricotta cheese and grilled bread, or tossing them with pesto and serving them like a veggie pasta. As the weather cools, I turn them into a vegetable lasagna with sauce made from the last of the tomatoes.

But my favorite way is a light, delicate preparation that can be served as a simple side for grilled fish or pork, or as a warm salad — grilled zucchini ribbons with Parmesan cheese and toasted almonds.

The trick to grilling the long, thin slices is to make sure that the entire surface of each zucchini ribbon has a thin coat of olive oil on it. This will promote caramelization —think grill marks — and help prevent sticking.

Next, let the vegetable strips cook until they are ready to be turned, about 2 minutes per side. The zucchini ribbons will stick as soon as you place them on the heated cooking grates, but if the grates are clean and you’ve oiled the food, they will naturally release after the grill marks are made.

I toss the grilled ribbons in just a touch of butter to add a layer of flavor to the salad and bring out the flavor of the toasted almond slices. I don’t add any lemon or vinegar because I find that the acid kills the delicate sweetness of the summer zucchini, the nuttiness of the almonds and the unctuousness of the cheese.

Recipe for Grilled zucchini ribbons with parmesan and toasted almonds see:

Start to finish: 15 minutes

Servings: 4

2 large zucchini

1/4 pound block or wedge Parmesan cheese

Olive oil

1 tablespoon unsalted butter, melted

1/4 cup sliced almonds, toasted

Kosher salt and ground black pepper

Heat a grill to medium-low.

Slice off both ends of each zucchini, then slice each zucchini in half lengthwise.

Using a vegetable peeler, start on the flat side of each zucchini half and shave the zucchini into thin “ribbons.” Alternatively, use a mandoline or sharp knife to make the long thin slices. Continue until you have “peeled” all of the zucchini into ribbons. Repeat the shaving process with the cheese, cutting long ribbons off the block.

Set the zucchini ribbons in a large bowl and drizzle with olive oil. Toss gently to coat the ribbons on both sides.

Make sure the grill cooking grates are very clean. Carefully lay the ribbons across the grates. Grill for 2 minutes per side, or until well marked.

Using tongs, carefully remove the zucchini from the grill and return it to the bowl. Add the butter and toss gently to coat. Mound the ribbons on a serving plate and top with the cheese and the almonds. The heat of the zucchini will warm the cheese. Season with salt and pepper.

More in Life

File
Minister’s Message: The opportunity to trust

It was a Friday night when I received a disturbing text from… Continue reading

tease
Peanut butter balls for Ms. Autumn

This holiday treat is made in honor of the Soldotna El secretary who brings festive joy

Map courtesy of Kerri Copper
This map of Tustumena Lake was created in 1975 by John Dolph as he planned an Alaska adventure — and delayed honeymoon — for himself and his wife, Kerri. On the upper end of the lake, Dolph had penciled in two prospective camping sites.
The 2 most deadly years — Part 5

AUTHOR’S NOTE: The two most deadly years for people on or near… Continue reading

Marathon Petroleum Kenai Refinery General Manager Bruce Jackman presents a novelty check for $50,000 to the Kenai Peninsula Food Bank at the Kenai Peninsula Food Bank in Soldotna, Alaska, on Wednesday, Dec. 11, 2024. (Jake Dye/Peninsula Clarion)
Marathon donates $50,000 to Kenai Peninsula Food Bank

Funds were raised during fishing fundraiser held this summer

Blue sits for a photo with Santa during Bark, Block and Bowl on Saturday, Dec. 10, 2022 at the Kenai Peninsula Food Bank in Soldotna, Alaska. (Jake Dye/Peninsula Clarion)
Food bank to host Christmas meal, Santa photos

The Kenai Peninsula Food Bank will this month host an opportunity for… Continue reading

Virginia Walters (Courtesy photo)
Life in the Pedestrian Lane: A Little cheese with the whine?

No matter which side of the political fence we stand on, as a generation we are intolerant of pity parties

Photo by Clark Fair, 1990
This is the cabin on Pipe Creek, along the north shore of Tustumena Lake, where Harold Galliett sought shelter after surviving a commercial airlines crash in the lake in September 1965.
The 2 most deadly years — Part 4

The two most deadly years for people on or near Tustumena Lake were 1965 and 1975

File
Minister’s Message: Living out the incarnate love of Christ

Jesus showed the compassionate love of God to all He met

The cast of Nikiski Bulldog Theatre’s “Willy Wonka Jr.” rehearse at Nikiski Middle/High School on Tuesday, Dec. 3, 2024. (Jake Dye/Peninsula Clarion)
Nikiski stages student-directed production of ‘Wonka’

A chocolate factory, the Oompa Loompas and a familiar tale of morality… Continue reading

Most Read