When I was a child there was one vegetable I truly despised because it was always served the same way: boiled. Even now, boiled zucchini ranks near the bottom of my list. Whoever first decided to boil zucchini should be sentenced to eat it that way forever. That said, I’m happy to admit I now love zucchini—especially when it’s served as marinated, grilled ribbons.
This recipe looks more complicated than it is. All you need is a mandoline or a large vegetable peeler to slice the zucchini thinly and a few skewers for grilling. I prefer a vegetable peeler because it’s fast and easy to clean. Metal skewers work best here: they support the delicate slices better than wooden ones and reduce breakage.
When threading the zucchini onto skewers, pack the slices snugly but not so tight that the marinade can’t seep in. You can certainly grill zucchini as rounds or batons, but layering thin ribbons on skewers ensures every layer soaks up the marinade and delivers more flavor with each bite.
I often use a small piece of potato at the end of each skewer to keep the zucchini from sliding off. The potato doesn’t need to cook through; it just acts as a stopper when the ribbons soften on the grill.
Watch how the zucchini caramelizes: edges go crisp and smoky while the centers retain a pleasant bite. These ribbons are excellent served hot right off the grill — I often pair them with barbecued mushroom kebabs — but they also cool nicely into a vibrant salad.
I like to serve them with freshly baked naan or flatbread; they’re flavorful enough to be a main on their own. Even people who think they don’t like zucchini often change their minds after trying these. If you enjoy spicy marinades, the sriracha-based dressing here is bold but balanced by maple syrup and thyme. I’d love to see your seasoning twists—tag #gloriathegreedyvegan on social media so I can find your photos. Thanks for reading and for supporting my cooking. — G.
Grilled Zucchini Ribbons with Sriracha Marinade
The Greedy Vegan
Ingredients
- 3 small zucchini about 500g (1lb)
For the marinade:
- 2 cloves garlic minced
- 2 tablespoon coconut oil melted
- 1 tablespoon maple syrup
- 1 tablespoon sriracha sauce
- 1 teaspoon fresh thyme finely chopped
- ½ teaspoon pepper
- ½ teaspoon salt
Instructions
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Thinly slice the zucchini with a mandolin or a vegetable peeler.
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Thread the zucchini onto skewers and pack the slices snugly so they stay in place.
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Mix the marinade ingredients in a bowl or blend briefly for a smooth consistency. Set aside until ready to grill.
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Just before grilling, brush the marinade generously over the ribbons, making sure it reaches between the slices.
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Grill the skewers for a couple of minutes per side until edges are lightly charred and centers are tender.
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Keep an eye on them—thin slices can burn quickly depending on grill heat.
Notes
Nutrition