Ingredients

• 6 to 8 large zucchini, roughly 4 pounds
• 1 cup extra-virgin olive oil, divided
• Sea salt, preferable gray salt and freshly ground black pepper
• 6 cloves minced garlic
• 1/2 teaspoon red chili flakes
• 2 lemons juiced
• 2 tablespoon freshly chopped parsley leaves
• 2 tablespoon freshly chopped basil leaves
• 6 tablespoons toasted pine nuts, optional
• Shaved Parmesan, to taste

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Instructions

1. Watch how to make this recipe.
2. Prepare a charcoal grill, or heat a gas grill to high.
3. Wash the zucchini and trim the ends. Using a mandolin or vegetable peeler thinly slice the zucchini lengthwise. Toss the zucchini with 1/3 of the olive oil, gray salt and pepper, to taste. Quickly grill the zucchini ribbons on 1 side, until lightly marked and wilted, about 1 to 2 minutes. Remove to a plate or a baking dish and let cool slightly.
4. When slightly cooled toss zucchini in a bowl with the remaining ingredients except nuts, if using and Parmesan. Spread onto a serving platter, top with pine nuts, if desired and shave Parmesan over the top. Eat and enjoy.