This grilled zucchini and squash ribbon recipe is one of those simple pleasures that feels a little fancy but takes almost no effort—aka my favorite kind of summer side. With just a few ingredients and a hot grill, you’ve got something beautiful, healthy, and so satisfying. Let’s ribbon and roll, my friend!
Why You’ll Love This Recipe
One summer evening, I whipped this up in a pinch when unexpected friends dropped by. Not only did it save dinner, but it became the most raved-about dish at the table. Proof that simple done right can totally shine!
- Light, healthy, and loaded with flavor
- Ready in under 20 minutes
- Gorgeous presentation with no fancy tools
- Perfect for grilling season or stovetop grill pans
- So easy to customize with herbs, lemon, or cheese
Ingredients Breakdown
Essentials
- 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
Pro Tips
- Use a vegetable peeler or mandoline for even, thin ribbons
- Pat ribbons dry with paper towels before grilling to avoid sogginess
- Add a sprinkle of red pepper flakes for a little heat
- Finish with a little grated Parmesan or goat cheese for extra flavor
Step-by-Step Instructions
- Preheat your outdoor grill or grill pan over medium heat.
- Using a vegetable peeler or mandoline, slice zucchinis and squash lengthwise into thin ribbons.
- Place ribbons in a large bowl and drizzle with olive oil. Add salt, pepper, and garlic powder if using. Toss gently to coat.
- Using grilling tongs, place ribbons on the grill in a single layer. Grill for 1-2 minutes per side or just until grill marks appear and veggies are tender-crisp.
- Transfer grilled ribbons to a serving dish and squeeze fresh lemon juice over the top.
- Serve warm or at room temp. Optionally garnish with herbs or cheese.
Chef’s Tips and Tricks
- Don’t over-grill the ribbons—just a little char goes a long way!
- Add lemon zest with the juice for an extra fragrant finish.
- Make sure your grill is clean and well-oiled to avoid sticking.
- Use tongs carefully—ribbons are delicate and can tear easily.
Recipe Variations and Serving Suggestions
- Toss with pasta for a light veggie-forward meal
- Layer over a grain bowl with quinoa, chickpeas, and tahini
- Serve as a grilled side with chicken, shrimp, or steak
- Add chopped fresh basil or mint for a fresh herbaceous twist
- Top with toasted pine nuts or almonds for crunch
FAQs
Can I make this ahead of time?
Yes! Just let the ribbons cool and store in an airtight container in the fridge. Serve chilled or room temp.
How do I keep the ribbons from getting soggy?
Pat them dry before grilling, and don’t let them sit in oil too long before cooking. Quick grilling keeps them tender-crisp!
Recipe Card
Prep Time: 10 minutes
Cook Time: 6 minutes
Total Time: 16 minutes
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
Instructions:
- Preheat grill to medium heat and slice zucchini and squash into thin ribbons.
- Toss ribbons with olive oil, salt, pepper, and garlic powder if using.
- Grill ribbons for 1–2 minutes per side until just tender with grill marks.
- Drizzle with lemon juice and garnish as desired. Serve warm or room temp.
Nutrition: 80 calories per serving
If you try this grilled ribbon magic, I’d love to hear about it! Drop a comment below, share a pic on Instagram, and don’t forget to tag me @TheKitchensAid so I can see your beautiful creations!
