Name: Grilled Zucchini and Squash Ribbons
Prep time: 10 min
Cook time: 6 min
Total time: 16 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 medium zucchinis; 2 medium yellow squash; 2 tablespoons olive oil; Salt and pepper, to taste; 1 teaspoon garlic powder (optional); Juice of half a lemon

↓ Jump to Recipe

There is something quietly magical about grilled zucchini and squash ribbons, a dish that looks like it belongs on a restaurant plate yet asks almost nothing of you in return. With a vegetable peeler, a hot grill, and a handful of pantry staples, you can turn two humble summer vegetables into a side that steals the show at any cookout or weeknight dinner. The long, delicate ribbons drape and curl on the plate, catching the light and showing off their gentle char, and every bite tastes like the very best of summer.

I first made this in a pinch one evening when friends dropped by unannounced, and it has been in my regular rotation ever since. It is the kind of recipe that rewards simplicity, letting the natural sweetness of the squash shine through with only a whisper of garlic, a drizzle of good olive oil, and a bright squeeze of fresh lemon. If you have ever felt intimidated by grilling vegetables, this is the perfect place to start.

Why You’ll Love This Recipe

This recipe proves that simple, done well, can absolutely shine. It comes together in under twenty minutes from start to finish, which makes it ideal for those busy summer evenings when you want something fresh and healthy without spending an hour over the stove. The ingredient list is short and forgiving, and you almost certainly have most of what you need already sitting in your pantry and crisper drawer.

Beyond the ease, this dish is genuinely beautiful. The ribbons of green zucchini and golden squash weave together on the platter for a presentation that feels far fancier than the effort involved. It is naturally light, gluten free, and vegetarian, so it slots comfortably alongside almost any main course, from grilled chicken to seared steak to a big vegetarian grain bowl. It also happens to be endlessly adaptable, welcoming whatever fresh herbs, cheeses, or spices you happen to have on hand.

Perhaps best of all, you do not need any fancy equipment. A simple vegetable peeler creates gorgeous ribbons, and either an outdoor grill or a stovetop grill pan will give you those coveted char marks. It is a low-stakes, high-reward recipe that makes you look like you know exactly what you are doing, even when dinner sneaks up on you.

Ingredients

The beauty of grilled zucchini and squash ribbons lies in how few ingredients it takes. You will need two medium zucchinis and two medium yellow squash, chosen for their firmness and bright color. Look for squash that feels heavy for its size with taut, glossy skin, as these will hold their shape best when sliced into thin ribbons and grilled.

To season, gather two tablespoons of good olive oil, salt and pepper to taste, and one teaspoon of garlic powder, which is optional but adds a lovely savory depth. The finishing touch is the juice of half a fresh lemon, squeezed over the warm ribbons right before serving. That bright acidity is what pulls everything together and keeps the dish tasting fresh rather than heavy.

If you want to dress things up, keep a little grated Parmesan, crumbled goat cheese, or a pinch of red pepper flakes nearby. These are entirely optional, but they let you tailor the ribbons to whatever mood or meal you are working with.

Grilled Zucchini and Squash Ribbons ingredients

Step-by-Step Instructions

Begin by preheating your outdoor grill or stovetop grill pan over medium heat. You want it good and hot so the ribbons develop char marks quickly without turning soft and waterlogged. While the grill warms, give your zucchini and squash a quick rinse and pat them dry.

Using a vegetable peeler or a mandoline, slice the zucchinis and squash lengthwise into long, thin ribbons. Aim for even thickness so they cook at the same rate. If the ribbons feel damp, blot them once more with a paper towel, since a dry surface is the secret to good grill marks and tender-crisp texture.

Place the ribbons in a large bowl and drizzle with the two tablespoons of olive oil. Add salt, pepper, and the garlic powder if you are using it, then toss gently with your hands to coat every ribbon evenly. Be careful here, as the ribbons are delicate and tear easily.

Using grilling tongs, lay the ribbons on the grill in a single layer. Grill for just one to two minutes per side, only until grill marks appear and the vegetables are tender-crisp. They cook fast, so stay close and resist the urge to walk away. Once done, transfer the grilled ribbons to a serving dish and squeeze the fresh lemon juice over the top. Serve warm or at room temperature, garnished with herbs or cheese if you like.

Tips for the Best Grilled Zucchini and Squash Ribbons

The single most important tip is not to over-grill the ribbons. A little char goes a long way, and because the ribbons are so thin, they can go from perfectly tender to limp in a matter of seconds. Keep your grilling time short and pull them off while they still have a slight bite. Making sure your grill grates are clean and lightly oiled will also prevent the delicate ribbons from sticking and tearing.

For an extra fragrant finish, add a little lemon zest along with the juice, or scatter fresh basil and mint over the top just before serving. If you love a bit of heat, a pinch of red pepper flakes tossed in with the oil works beautifully. These ribbons also make a wonderful base for a bigger meal, whether layered over pasta, tucked into a grain bowl, or served alongside another summer favorite like my Classic Gazpacho with Heirloom Tomatoes for a fully vegetable-forward spread. They also pair surprisingly well with something a little heartier, such as Baja Fish Tacos with Slaw and Chipotle Mayo, when you want a lighter side to balance the plate.

Finally, do not skip patting the ribbons dry. Excess moisture is the enemy of good grill marks, and taking that extra thirty seconds is the difference between beautifully charred ribbons and a soggy pile of squash. Treat them gently with your tongs, and you will be rewarded with a dish that looks as good as it tastes.

Kitchen Gear for This Recipe

As an Amazon Associate, The Kitchen’s Aid earns from qualifying purchases at no extra cost to you.

Frequently Asked Questions

Can I make this ahead of time?
Yes. Let the grilled ribbons cool, then store them in an airtight container in the refrigerator for up to three days. They are delicious served chilled or at room temperature, which makes them a great make-ahead option for picnics and potlucks.

How do I keep the ribbons from getting soggy?
Pat the ribbons dry before grilling and avoid letting them sit in oil for too long before cooking. Quick grilling over medium-high heat keeps them tender-crisp rather than mushy.

What kind of squash works best?
Medium zucchini and yellow summer squash are ideal because they are firm and slice into sturdy ribbons. Choose ones that feel heavy for their size with smooth, glossy skin for the best results.

Can I cook these without a grill?
Absolutely. A stovetop grill pan gives you the same char marks, and in a pinch you can roast the ribbons in a hot oven or sear them in a skillet, though you will lose a bit of that signature grilled flavor.

What should I serve with grilled zucchini ribbons?
They pair with almost anything off the grill, including chicken, shrimp, steak, and fish. For a vegetarian meal, layer them over quinoa or pasta with a drizzle of tahini or a sprinkle of cheese.

If you try this grilled ribbon magic, I would love to hear how it turns out. For even more inspiration, check out these healthy eating ideas, and do not forget to snap a photo and tag @thekitchensaid on Instagram so I can see your beautiful creations.

Recipe