There was one vegetable I absolutely hated as a child because it was always prepared the same way: boiled. To this day, boiled zucchini remains the one food I disliked the most — whoever thought boiling zucchini was a good idea should be sentenced to eat it boiled forever. Now that I’ve made my feelings clear, it’s funny to say that zucchini is one of my favourite foods, especially when it’s served as marinated, grilled zucchini ribbons.
This recipe looks like more work than it is. All you need is a mandolin or a large vegetable peeler to slice the zucchini thinly, a few skewers, and a quick marinade. I prefer a vegetable peeler because it’s fast and there’s less to clean. For skewers, metal ones work best since the thin zucchini slices hold together better than on wooden skewers.
When threading the zucchini onto the skewers, pack the ribbons tightly but leave enough room for marinade to penetrate between the layers. You can, of course, simply slice zucchini into rounds or batons for grilling, but using ribbons lets the marinade coat every surface and gives maximum flavor in every bite.
I often use a small cut baby potato or similar stopper at the end of each skewer to prevent the delicate ribbons from sliding off while grilling. The potato isn’t meant to cook through — it just keeps the slices in place as they soften on the heat.
Look at those beautiful ribbons — perfectly marinated and sizzling on the grill. The edges will caramelize and crisp slightly while the centers keep a pleasant bite. These are wonderful straight off the grill, served warm beside other barbecue favourites, or cooled and folded into a salad for extra texture and flavor.
I like to serve them with freshly baked naan or flatbread so they can be enjoyed as a main. Even people who claim they dislike zucchini often change their minds after trying these. From someone who once hated zucchini — trust me, they’re irresistible. Do you prefer spicy marinades or something more herb-forward? I’d love to see your variations — tag your photos on Instagram with #gloriathegreedyvegan. Thanks for reading — love, G.
Grilled Zucchini Ribbons with Sriracha Marinade
The Greedy Vegan
10 mins
5 mins
15 mins
Side
Vegan
3 skewers
134 kcal
Ingredients
- 3 small zucchini about 500g (1 lb)
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 ribbons onto skewers, packing them fairly tightly so they don’t slide off.
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Mix the marinade ingredients in a bowl or blitz in a blender for a smooth consistency. Set aside until ready to grill.
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Just before grilling, brush the marinade generously over the ribbons, pushing it between the layers so everything is well coated.
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Grill the skewers for a couple of minutes per side until edges are golden and slightly crisp but the centers still have some bite.
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Watch them closely — thin zucchini cooks quickly and can burn if left too long.
Notes
Nutrition
Let us know how it was!