Grilled Zucchini Ribbons with Lemon Basil Pesto

This recipe is a healthy and delicious way to enjoy zucchini. Zucchini ribbons are grilled and then tossed with a lemon basil pesto. This dish can be served as a side or a main course. It is also vegan and gluten-free.


  • 1 large zucchini, cut into ribbons
  • 1 tbsp. olive oil
  • Salt and pepper to taste
  • For the pesto:
  • 1/2 bunch basil, leaves only
  • 1/4 cup olive oil
  • 1 clove garlic
  • Juice of 1/2 lemon
  • Salt and pepper to taste


1. Preheat grill to medium-high heat.

2. Toss zucchini ribbons with olive oil and salt and pepper. Grill for about 5 minutes, until grill marks appear and zucchini is slightly softened.

3. To make the pesto, combine all ingredients in a food processor or blender and blend until smooth.

4. Toss grilled zucchini with pesto and serve.

Potential changes & improvements

-If you are not vegan, you could add some grated Parmesan cheese to the pesto.

-If you are not gluten-free, you could add some chopped up walnuts to the pesto.

What other food it works well with

This dish goes well with grilled chicken or fish.

Common Mistakes

-Not preheating the grill

-Not salting and peppering the zucchini

-Not blending the pesto long enough

Nutritional Information

Serving size: 1/2 recipe

Calories: 190

Fat: 17 g

Saturated fat: 2.5 g

Unsaturated fat: 14.5 g

Carbohydrates: 8 g

Sugar: 3 g

Fiber: 2 g

Protein: 3 g

Cholesterol: 0 mg

Sodium: 80 mg


Zucchini, olive oil, basil, garlic, lemon

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