grilled zucchini ribbons | table&spoon
The simplicity of cooking seasonal, fresh zucchini is hard to beat. In the summer, you can grate or thinly slice for salad and they need nothing more. It’s pure
Ingredients
- 8 tablespoons olive oil
- 2 garlic cloves, minced
- 1 tablespoons chopped fresh rosemary
- 1 teaspoon chili flakes
- zest of one lemon, plus juice
- 6 medium-small zucchini (about 6 ounces each)
- Kosher salt
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