1poundzucchini2-3 small to medium, about 6 ounces each (175 grams)
2 tablespoonsItalian parsleyfresh, chopped
2tablespoonsbasilfresh, hand torn
2tablespoonswhite wine vinegar
salt and pepper to taste
fresh basilto garnish
Prep the zucchini:
Using a mandoline, slice into ⅛-inch thick. Place these zucchini strips in a bowl and sprinkle with ¼ teaspoon of salt. Toss together, then transfer to a colander placed over a bowl. Allow 30 minutes for the salt to draw out the excess moisture from the sliced zucchinis.
Place a clean kitchen towel on the countertop. Remove the zucchini ribbons from the colander and place them on the tea towel. Gently pat dry the top with another tea towel. Paper towels can also be used.
Transfer to a large bowl and toss with 2 tablespoons of olive oil. Preheat indoor or outdoor grill to medium heat. Grill the zucchini ribbons for 3-4 minutes per side or until grill marks appear.
Combine with marinade:
In a small bowl, combine the thinly sliced garlic cloves, with chopped Italian flat-leaf parsley, the hand-torn fresh basil, and the white wine vinegar.
Layer the grilled zucchini with this simple marinade in a large shallow glass dish. Cover and set aside for at least 30 minutes at room temperature.
When ready to serve, toss together gently and taste to adjust seasonings for salt and pepper.
Transfer to serving dish, and garnish with fresh basil.
Serve and enjoy!
When purchasing, look for firm zucchinis, about the same size, with no blemishes. Smaller zucchini are usually more tender and flavorful with fewer seeds than their larger counterparts.
A mandolin slicer is the easiest and most precise method to slice zucchini.
Salting and placing the zucchini in a colander helps remove some excess moisture; do not skip this step. Toss them around once or twice so that the liquid drains.
This recipe will work on an outdoor grill or an indoor grill pan.
The garlic may be minced, chopped, or kept whole depending on your preferences.
Hand tearing fresh basil leaves instead of chopping with a knife prevents the edges from turning black.
You will want to marinate the zucchini for at least 30 minutes so that it can absorb all the delicious flavors.
Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used.