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Grilled Zucchini Ribbons Preserved in Olive Oil


1 pound zucchini

3 tablespoons olive oil

salt and pepper

juice of 2 lemons

2 cloves garlic, sliced thin

1 tablespoon fresh thyme leaves

about 7 ounces olive oil


  1. Use a mandolin to finely slice the zucchini lengthwise into long ribbons and mix them in a bowl with the 3 tablespoons of olive oil. Season with salt and pepper.
  2. Heat a grill or griddle pan and grill ribbons for approximately 2 minutes each side.
  3. Toss the grilled ribbons with the lemon juice and set aside to cool.
  4. Once cooled, layer the ribbons, garlic and the thyme leaves in a sterilized jar. Top up the jar with olive oil.
  5. Stir the jar to release any air bubbles with a chopstick or skewer.
  6. Make sure the ribbons are completely covered in oil and cover with the lid.
  7. Use within one month and store in the fridge.