GRILLED ZUCCHINI RIBBONS
Zucchini is the summer vegetable grillers love to hate. We love it for its summery flavor and sheer abundance. We love it less for its unfortunate tendency to become soggy when grilled. Russ Faulk, chief designer at Kalamazoo Outdoor Gourmet and author of "Food + Fire," has come up with an ingenious method of keeping zucchini crisp during grilling: He slices it thin on a mandolin, then accordions the strips on skewers to grill over a screaming hot fire. The edges char and crisp, giving you the vegetable equivalent of meaty ribs' burnt ends. I've taken the burnt end idea one step further by seasoning the zucchini with a classic barbecue rub - use your favorite - and basting it with spiced butter.
Provided by Steven Raichlen
Categories vegetables
Time 1h
Yield 6 servings
Number Of Ingredients 7
Steps:
- Set up your grill for direct grilling and heat to high (450 to 600 degrees). Brush or scrape the grill grate clean and oil it with a tightly folded paper towel dipped in vegetable oil and drawn across the bars of the grate with tongs. If using bamboo skewers, soak in cold water.
- Meanwhile, melt the butter in a small saucepan over medium-low heat. Add the garlic, 1 tablespoon barbecue rub and lemon zest, and cook, stirring frequently, until the garlic is softened and fragrant, about 3 minutes. Remove the pan from the heat and let cool.
- Cut off and discard the ends of the zucchini. Using a mandolin outfitted with a finger guard, thinly slice one zucchini lengthwise into slices scant 1/8-inch thick. You can also use a chef's knife to cut slices lengthwise just shy of 1/8-inch thick. (Try folding your first or second strip. If it breaks at the fold, it means it's too thick.) Lay the slices flat on a sheet pan. Lightly brush the tops with enough barbecue butter to lightly coat and lightly sprinkle with some of the remaining 2 tablespoons barbecue rub.
- Fold a zucchini slice into an accordion shape (like multiple Ws or ribbon candy) and thread it onto a metal or soaked bamboo skewer. Continue threading until all the slices from the zucchini are on the skewer. Slice, brush, season and skewer the remaining zucchini the same way. You should wind up with 6 skewers.
- Arrange the zucchini kebabs, skin sides down, on the grate. Grill (covered if using a gas grill), basting with any remaining barbecue butter and turning to evenly brown, until singed at some of the edges, 1 to 2 minutes per side (4 to 8 minutes in all). Season with salt if needed and serve.
ZUCCHINI RIBBON SALAD
Provided by Alton Brown
Time 1h5m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Shave the zucchini into long wide ribbons using a vegetable peeler or mandoline, turning the squash, if necessary, to ease shaving. Discard the seedy core. Put the zucchini into a colander set inside a bowl, sprinkle with salt, toss and drain for 30 minutes. Discard the liquid.
- Whisk together the olive oil, lemon juice, mustard, and pepper in a serving bowl. Add the zucchini, onion, frisee, and radishes. Toss to combine. Sprinkle with almonds, basil, and Manchego cheese and serve. Can be stored, covered, in refrigerator for up to 3 days.
GRILLED ZUCCHINI RIBBON ROLL-UPS
This smoky, cheesy appetizer can be off the grill and on your party platters in less than half an hour.
Provided by Brooke Lark
Categories Appetizer
Time 30m
Yield 6
Number Of Ingredients 5
Steps:
- Cut zucchini into long thin ribbons. Drizzle with oil; sprinkle with salt and pepper.
- Heat grill pan over medium heat. Add zucchini ribbons. Cook until golden-brown grill marks form on both sides. Remove from pan; cool completely.
- Spoon about 1 teaspoon cheese on top of each cherry tomato. Wrap zucchini ribbon around tomato and cheese; secure with toothpick.
Nutrition Facts : Calories 110, Carbohydrate 3 g, Cholesterol 15 mg, Fat 2, Fiber 0 g, Protein 1 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 170 mg, Sugar 2 g, TransFat 0 g
ZUCCHINI RIBBON SALAD
Long, thin ribbons of garden-fresh zucchini pair beautifully with feta and dill in this raw and refreshing salad.
Provided by Inspired Taste
Categories Side Dish
Time 20m
Yield 4
Number Of Ingredients 8
Steps:
- Using vegetable peeler or mandolin slicer, cut zucchini lengthwise into thin ribbons.
- In medium bowl, beat oil, vinegar, dill, mustard and honey with whisk until well blended. Stir in salt and pepper to taste. Add zucchini; toss gently to coat. Let stand 10 minutes.
- Divide zucchini evenly among 4 serving plates. Top each with feta cheese.
Nutrition Facts : ServingSize 1 Serving
GRILLED ZUCCHINI RIBBON SALAD - MICHAEL CHIARELLO
Make and share this Grilled Zucchini Ribbon Salad - Michael Chiarello recipe from Food.com.
Provided by Cristina Barry
Categories Vegetable
Time 30m
Yield 10-12 serving(s)
Number Of Ingredients 10
Steps:
- Prepare a charcoal grill, or heat a gas grill to high.
- Wash the zucchini and trim the ends.
- Using a mandolin or vegetable peeler thinly slice the zucchini lengthwise.
- Toss the zucchini with 1/3 of the olive oil, gray salt and pepper, to taste.
- Quickly grill the zucchini ribbons on 1 side, until lightly marked and wilted, about 1 to 2 minutes.
- Remove to a plate or a baking dish and let cool slightly.
- When slightly cooled toss zucchini in a bowl with the remaining ingredients except nuts, if using and Parmesan.
- Spread onto a serving platter, top with pine nuts, if desired and shave Parmesan over the top.
- Eat and enjoy.
Nutrition Facts : Calories 227.8, Fat 22, SaturatedFat 3.1, Sodium 22, Carbohydrate 8, Fiber 2.3, Sugar 3.6, Protein 2.5
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