Grilled Zucchini Ribbons

Grilling fresh, seasonal zucchini is a delightfully simple way to enjoy one of my favorite summer vegetables. Thinly sliced, zucchini shines with just a bit of seasoning. This recipe, inspired by one from the New York Times with my little twist, can be prepared on the grill or in the oven. For an oven method, roast at 450°F, turning every 3-5 minutes until tender, then broil briefly for a crisp texture.

Ingredients:

8 tablespoons olive oil

2 garlic cloves, minced

1 tablespoon chopped fresh rosemary

1 teaspoon chili flakes

Zest and juice of one lemon

6 medium-small zucchinis (about 6 ounces each)

Kosher salt

Truffle oil (optional)

Instructions:

Tip: If using bamboo skewers, soak them in cold water for 30 minutes before skewering.

Prepare the Grill: Set up your grill for direct grilling and heat to high (450-600°F). Clean and oil the grill grate using a paper towel dipped in vegetable oil and tongs.

Infuse the Oil: In a small saucepan over medium-low heat, combine the olive oil, garlic, rosemary, chili flakes, and lemon zest. Cook, stirring frequently, until the garlic is softened and fragrant, about 2-3 minutes. Remove from heat and let cool. Set aside about 1/4 of the mixture for basting.

Slice the Zucchini: Trim and discard the ends of the zucchinis. Thinly slice each zucchini lengthwise into strips about 1/8-inch thick (a mandoline, or I use a hand peeler works well for this). Test a couple of strips by folding them; if they break, they are too thick.

Skewer the Zucchini: Fold each zucchini slice into an accordion shape and thread onto skewers. Repeat until all slices are skewered, creating 5-6 skewers.

Gently brush on the infused olive oil mixture to your skewers.

Season with salt to taste.

Grill: Arrange the zucchini skewers on the grill. Grill, basting with the reserved oil mixture and turning to brown evenly. Cook until edges are singed, 1-2 minutes per side (total grilling time: 4-8 minutes).

Taste and adjust seasoning with salt and or truffle oil if desired. Serve hot or at room temperature. YUM

You can also serve them on top of a mixed salad, orzo, rice noodles etc

🥒 Garden Reset Juice (Blender Recipe)

Cool, calming, and packed with gentle greens—this easy juice is your go-to for a light body refresh and a clear mind.

Ingredients:

Serves 1–2
1 cup filtered water
½ cucumber, peeled
½ green apple, chopped
1 cup fresh spinach
½ lemon, peeled
1 tsp fresh ginger, grated
1–2 tsp honey or maple syrup
Optional: a few fresh mint leaves or a pinch of sea salt

Optional boosts:
1 stalk celery, ¼ avocado, or 1 tbsp hemp seeds—blend in for extra nourishment

Instructions:

Blend until smooth.

Pour through a mesh strainer (or enjoy as is!) and serve over ice.

Pro Tip: Make a double batch and keep a jar in the fridge for tomorrow’s reset.

Grilled Zucchini and Corn Salad

A fresh and smoky salad that tastes like summer on a plate—perfect alongside grilled fish, chicken or tofu, or just on its own with crusty bread.

Ingredients:

2 medium zucchini, sliced lengthwise

2 ears fresh corn, husked

2 tablespoons olive oil

1 cup cherry tomatoes, halved

¼ cup fresh basil leaves, torn

Juice of 1 lemon

Sea salt and pepper to taste

Instructions:

Brush zucchini and corn lightly with olive oil.

Grill until tender and slightly charred, turning corn occasionally.

Cut corn kernels from the cob and chop zucchini into bite-size pieces.

Toss with cherry tomatoes, basil, lemon juice, and a pinch of salt and pepper.

Serve warm or at room temperature.

Pro Tip: This salad is even better with a sprinkle of feta or a handful of toasted pine nuts.