Description
Enjoy summer vegetables with fresh grilled zucchini ribbons topped with a zesty lemon feta dressing.
Ingredients
Scale
- 3 medium zucchinis, washed and sliced into thin ribbons
- 3 tablespoons extra virgin olive oil, divided
- Juice of 1 large lemon (about 3 tablespoons)
- ½ cup crumbled feta cheese
- 1 small garlic clove, minced
- 2 tablespoons chopped fresh parsley or dill (optional)
- Salt, to taste
- Black pepper, to taste
- Pinch of red pepper flakes (optional)
Instructions
- Using a vegetable peeler, shave each zucchini lengthwise into thin ribbons about 1/8 inch thick. You should get 6-8 ribbons per zucchini. Lightly sprinkle ribbons with a pinch of salt and set aside for 5 minutes to draw out excess moisture.
- In a small bowl, combine ½ cup crumbled feta, lemon juice, 3 tablespoons extra virgin olive oil, and minced garlic. Mash and blend with a fork or whisk until smooth but slightly chunky. Add chopped herbs if using, and season with black pepper and red pepper flakes. Set aside.
- Preheat grill or grill pan to medium-high heat (about 400°F). Brush grates or pan lightly with oil to prevent sticking.
- Pat zucchini ribbons dry with paper towels. Brush both sides with olive oil. Place ribbons in a single layer on the grill or pan. Cook 1-2 minutes per side until light grill marks appear and ribbons remain tender.
- Transfer grilled ribbons to a serving plate, folding or layering gently to keep intact. Drizzle generously with lemon-feta dressing. Sprinkle extra crumbled feta and herbs if desired.
- Serve immediately warm or at room temperature.
Notes
Great for picnics or gatherings. Pairs well with grilled meats.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Side Dish
- Method: Grilling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 3g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 20mg