📝 About This Recipe
Transform humble summer squash into an elegant centerpiece with these smoky, tender-crisp grilled ribbons. By slicing the zucchini into thin, wide strips, we maximize the surface area for beautiful char marks and a delightful infusion of lemon and herb-infused oil. Finished with a creamy whipped feta base and toasted pine nuts, this dish offers a sophisticated balance of Mediterranean brightness and rustic flame-kissed flavor.
🥗 Ingredients
The Vegetables
- 3 pieces Medium Zucchini (firm, straight, and deep green)
- 1 piece Yellow Summer Squash (for color contrast)
- 3 tablespoons Extra Virgin Olive Oil (high quality)
- 1/2 teaspoon Kosher Salt (plus more to taste)
- 1/4 teaspoon Freshly Cracked Black Pepper
The Lemon-Garlic Marinade
- 2 cloves Garlic (grated or finely minced)
- 1 tablespoon Lemon Zest (from about 1 large lemon)
- 1 tablespoon Lemon Juice (freshly squeezed)
- 1/4 teaspoon Red Pepper Flakes (optional for a subtle kick)
Whipped Feta Base
- 4 ounces Feta Cheese (brined Greek feta preferred)
- 1/4 cup Greek Yogurt (plain and full-fat)
- 1/2 teaspoon Dried Oregano
Garnish & Crunch
- 2 tablespoons Pine Nuts (toasted until golden)
- 1/4 cup Fresh Mint Leaves (torn or chiffonade)
- 1 tablespoon Fresh Dill (finely chopped)
👨🍳 Instructions
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1
Preheat your outdoor grill or indoor cast-iron grill pan to medium-high heat (approximately 400°F/200°C). Ensure the grates are clean and lightly oiled.
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2
Wash and dry the zucchini and yellow squash. Trim off the stem ends but leave the blossom ends intact to give you a better grip while slicing.
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3
Using a mandoline slicer or a wide Y-shaped vegetable peeler, slice the zucchini lengthwise into long, thin ribbons about 1/8-inch thick. Stop when you reach the seedy core and flip the zucchini to the other side.
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4
In a small bowl, whisk together the olive oil, grated garlic, lemon zest, lemon juice, and red pepper flakes to create the basting marinade.
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5
Lay the zucchini ribbons out on a large baking sheet. Lightly brush both sides of each ribbon with the lemon-garlic oil mixture using a pastry brush.
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6
In a food processor or blender, combine the feta cheese, Greek yogurt, and dried oregano. Process until smooth and creamy, about 1-2 minutes. Set aside.
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7
Season the oiled zucchini ribbons with kosher salt and black pepper just before they go on the grill to prevent them from releasing too much moisture too early.
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8
Carefully place the zucchini ribbons across the grill grates. If using an outdoor grill, lay them perpendicular to the grates so they don't fall through.
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9
Grill for 1-2 minutes per side. You are looking for distinct char marks and a slight softening of the texture while maintaining a 'bite'.
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10
Use silicone-tipped tongs to gently flip the ribbons. They are delicate, so move with care to keep the ribbons intact.
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11
Once grilled, transfer the ribbons back to a clean platter. They will continue to soften slightly from their own residual heat.
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12
To assemble, spread the whipped feta in a thick layer across a serving platter or individual plates.
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13
Artfully fold and nestle the warm zucchini ribbons on top of the feta base, creating height and volume.
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14
Sprinkle the toasted pine nuts over the top and garnish generously with the fresh mint and dill.
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15
Finish with a final drizzle of high-quality olive oil and an extra squeeze of lemon juice if desired. Serve immediately while the zucchini is warm and the feta is cool.
💡 Chef's Tips
Use a mandoline for perfectly uniform slices, which ensures they all cook at the same rate. Don't salt the zucchini too far in advance, as salt draws out water and will make the ribbons soggy rather than charred. If your ribbons are very thin, use a grill basket to prevent them from falling through the grates. For a vegan version, swap the whipped feta for a creamy tahini dressing or a cashew-based 'cheese' spread. Save the seedy cores of the zucchini for a vegetable stock or dice them up for a morning omelet to avoid waste.
🍽️ Serving Suggestions
Pair with a chilled glass of Sauvignon Blanc or a dry Rosé to complement the citrus notes. Serve as a vibrant side dish alongside grilled lamb chops or lemon-herb roasted chicken. Accompany with warm, charred pita bread or sourdough crostini for scooping up the whipped feta. Great as a light summer lunch when served with a side of quinoa or farro salad. Add a handful of halved cherry tomatoes to the platter for extra color and juicy sweetness.