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You are here: Home / Sides & Appetizers / Vegetables / Grilled Zucchini Ribbons with Sriracha Marinade

Grilled Zucchini Ribbons with Sriracha Marinade

June 12, 2016 By Gloria 35 Comments

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Please note that this post contains affiliate links of products that I love and use. This rewards me with a small commission if you choose to buy through the links and none of this will cost you anything – but it does help me pay the bills and deliver you quality content. – Love, Gloria.

There is one vegetable that I absolutely loathed as a child because I only ever got it served in one way. Boiled. Up to this day, there is no single food up that I hate more than boiled zucchini. Whoever came up with the idea of boiling it deserves to eat it boiled for every single meal until the end of time. It is so vile. Now that I got my point across of how much I hate boiled zucchini – let me tell you it is one of my favourite foods today. Especially when served as marinated and grilled zucchini ribbons.

grilled zucchini

It looks like a lot of work but it really isn’t. All you need is a mandolin or big vegetable peeler to slice them thinly and a few skewers. I use a vegetable peeler for this simply because it’s less to wash up and incredibly quick. As far as the skewers go,  you can also use wooden ones but I find that by using metal skewers the zucchini slices are less prone to breaking.

Grilled Zucchini Ribbons with Sriracha Marinade

When you thread the zucchini onto the skewers make sure to pack it tightly but not too tight because you want the marinade to get in between the slices and coat everything evenly. Of course, the easier way to grill zucchini is just cutting it into slices or thick batons but this way you coat it evenly with marinade and get the maximum flavour out of it.

Grilled Zucchini Ribbons with Sriracha Marinade

I use a cut up baby potato at the end of the skewers to make sure the grilled zucchini ribbons don’t fall off. The potatoes won’t be cooked by the time the zucchini needs, they are merely there to keep the thin slices in place as these get quite soft when cooked and will slide off easily.

Grilled Zucchini Ribbons with Sriracha Marinade

Just look at all these delicious grilled zucchini ribbons. Perfectly marinated and grilling away. They will have crispy edges with all the smoky flavours of the grill while still having a bite to them in the center. They are fantastic served hot and straight off the grill, served next to my barbecued mushroom kebabs but you can also turn them into a delicious salad.

Grilled Zucchini Ribbons with Sriracha Marinade

I tend to have them with just one or two freshly baked naan bread. They are just so delicious on their own that I gladly turn them into a main. Even someone who says they don’t like zucchini will love these. Take it from me, an ex zucchini-hater. Just look at them, they make me want to lick the screen. Do you like spicy marinades? What would be your seasoning of choice for these? I would love to see what you come up with so tag me in your Instagram posts with #gloriathegreedyvegan so I can find you. Thank you for following my blog and supporting me in what I do. – Love, G.

grilled zucchini

 

Grilled Zucchini Ribbons with Sriracha Marinade

Course: Side
Cuisine: Vegan
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Servings: 3 skewers
Calories: 134kcal
Author: The Greedy Vegan
These grilled zucchini ribbons are a fantastic side or vegan option at any bbq. They are brilliant served hot but also make a great cold addition to salads. Ingredients are listed as: metric ( imperial ).
Print Recipe
Metric - US Customary

Ingredients

  • 3 small zucchini about 500g (1lb)

For the marinade:

  • 2 cloves garlic minced
  • 2 tbsp coconut oil melted
  • 1 tbsp maple syrup
  • 1 tbsp sriracha sauce
  • 1 tsp fresh thyme finely chopped
  • 1/2 tsp pepper
  • 1/2 tsp salt

Instructions

  • Thinly slice the zucchini with a mandolin or a vegetable peeler.
  • Thread the zucchini onto the skewers and pack them rather tightly. It will prevent them from falling off.
  • Mix the marinade ingredients in a bowl or process in a blender if you prefer a very smooth consistency. Set aside until you are ready to grill the zucchini skewers.
  • When you are just about to grill your zucchini spread the marinade generously onto them and make sure you get as much marinade as possible in between the slices.
  • Grill the skewers for a couple of minutes on each side. They are done in a few minutes.
  • so keep an eye on them, depending on the heat they can burn quickly.

Notes

*They taste great when hot but also make a great salad addition when cold.

Nutrition

Serving: 1skewer | Calories: 134kcal | Carbohydrates: 11g | Protein: 2g | Fat: 9g | Saturated Fat: 8g | Sodium: 518mg | Potassium: 526mg | Fiber: 2g | Sugar: 8g | Vitamin A: 390IU | Vitamin C: 39.4mg | Calcium: 42mg | Iron: 0.7mg

 

 

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Filed Under: All Recipes, Sides & Appetizers, Vegetables Tagged With: bbq, dinner, gluten free, grill, lunch, marinade, mediterranean, snack, sriracha, vegetables, zucchini

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Reader Interactions

Comments

  1. Paul Jones says

    June 21, 2016 at 3:44 pm

    5 stars
    I need to get a hold of a good sriracha sauce. Can’t seem to find it in Ireland..

    Reply
  2. Matt says

    June 27, 2016 at 2:54 pm

    5 stars
    I loved these so much. Do you think thy can also be made in the oven? Firing up the grill just for these is a bit much and Id love o have them more often.

    Reply
  3. Nomes says

    July 19, 2016 at 6:30 pm

    5 stars
    Saw this, made this under the oven grill and then DEVOURED this (at a picnick)!! Totally awesome and will be remaking again for the next weekend with altered spices (catering to pregnant friends). Thanks

    Reply
    • Gloria says

      July 19, 2016 at 7:13 pm

      Glad to hear you liked it. It is amazing with rosemary, garlic and olive oil as well. Do let my know which spices you prefer. Always keen on trying new things. – Love, G.

      Reply
  4. Johanna Jonnson says

    August 23, 2016 at 2:04 pm

    5 stars
    Having a ton of zucchinis in my garden this year I gave this a try. It’s the best zucchini dish I’ve ever tried. Love it. POST MORE!

    Reply
    • Gloria says

      August 23, 2016 at 3:43 pm

      Happy to hear that! – Love, G.

      Reply
  5. Sarah says

    September 4, 2016 at 4:44 am

    5 stars
    Just grilling some of these now and I cant wait to eat them! Thanks for posting recipe 🙂

    Reply
    • Gloria says

      September 9, 2016 at 11:23 am

      Hope you liked them! – Love, G.

      Reply
  6. Laurel Johnson says

    October 12, 2016 at 3:40 am

    5 stars
    This recipe is fabulous! We were looking for something different to do with zucchini, something REALLY different from the recipes and variations we’ve seen for years. This marinade changes everything! The coconut oil is a must, delivering a yummy delicate coconut undertone to the sweetness and spiciness. Also, it’s pretty, and makes such a unique presentation. (I found that lightly salting the ribbons and letting them sit for a few minutes allowed them to be bent a little easier onto the skewers without breaking as much.) Then this morning my husband brought in the last of the zucchini of the season, small ones, but time restraints weren’t going to let us cut them into ribbons and do it up right, so I doubled the marinade and threw the slices into a resealable plastic bag and let them marinate all day. He put them in a grill basket and grilled them over a hot flame for about 15 minutes. YUM! It works that way, too. I will make the ribbons when time allows, though. And this recipe is going into my forever file. Thank you so much for sharing it!!

    Reply
    • Gloria says

      October 14, 2016 at 8:46 am

      You just made my week with this comment. This is why I started this blog. Sharing recipes and hopefully making someone happy with it. – Love, G.

      Reply
      • Laurel W Johnson says

        August 16, 2019 at 1:36 am

        5 stars
        Hi Gloria, I’m just checking in almost 3 years later to tell you that this recipe has changed many zucchini-haters lives for the better when we serve it to them! We are still making it often and enjoying it all summer with our zucchini from our garden, but even have to BUY the dang things at the grocery in the wintertime when we get the craves for this. Just sayin!

        Reply
  7. Ava says

    November 24, 2016 at 7:45 am

    I made this with rosemary and garlic instead of sriracha. It was so good.

    Reply
  8. SweetPea says

    November 24, 2016 at 7:51 am

    Can you do this with other vegetables like sweet potato or pumpkin?

    Reply
    • Gloria says

      November 25, 2016 at 9:07 am

      If the vegetable is a little bit bendy and doesn’t break when you thread it on, sure. – Love, G.

      Reply
  9. Georgia says

    November 24, 2016 at 5:15 pm

    That flavour! My kids and husband devoured zucchini for the first time.

    Reply
    • Gloria says

      November 25, 2016 at 9:08 am

      I am glad they did! Zucchinis are so good for you! – Love, G.

      Reply
  10. B.B. says

    January 3, 2017 at 7:50 am

    Used that marinade on potato wedges! So good!

    Reply
  11. Michele Pappagallo says

    June 24, 2017 at 5:12 pm

    OMG! These look amazing! I love zucchini, and when you add Sriracha…well, that just makes it even better! I will definitely be trying these soon! Shared on Pinterest!

    Reply
  12. peter @Feed Your Soul Too says

    August 31, 2017 at 2:54 pm

    So simple but super cool looking!!!

    Reply

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