Mexican Grilled Zucchini Ribbon Skewers

👩🏻‍🍳 Tamara Talks – About Zucchini Ribbons Inspiration

Summer has hit McAllen, Texas like a sledge hammer. We’re on our third week of 100°+ temperatures, and it is NOT A DRY HEAT! That means it’s high season for summer squash – zucchini, chayote/mirliton, pattypan squash, yellow crookneck, and straight crookneck.

My teenage years were spent in California’s San Joaquin Valley, and we had a huge vegetable garden. We had many summer squash varieties, and we found all kinds of creative ways to use it. As a young adult, my biologist husband worked for a research station in Fresno, and zucchini was one of the large plots that they tested. He was in grad school, and we were dirt poor, so I was grateful for the free zucchini that came in all sizes! I learned more ways to prepare zucchini than I care to admit.🤪

I think my favorite cooking method for all summer squash varieties is grilling. The caramelized edges bring so much more flavor and texture to an otherwise somewhat bland vegetable. So, I brought out my mandoline slicer (and gloves), and got to work!

⚠️ About Mandoline Slicers

Mandoline slicers are popular among professional chefs and home cooks because they offer efficiency, precision, and consistent results. They are particularly useful when you need to slice large quantities of produce or when you want to create thin, uniform slices for dishes like salads, gratins, or garnishes.

Using a mandoline slicer can be efficient, but it’s important to take proper precautions to avoid injuries. Here are some tips to help you use a mandoline slicer safely:

• I highly recommend purchasing a mandoline slicer that includes a blade guard, a holder, and kevlar gloves. This is the mandoline I have now, and it’s the best one I’ve had.
• Read the manufacturer’s instructions and recommendations.
• Place the mandoline on a slip-resistant surface.
• Apply gentle pressure. Avoid exerting excessive force while sliding the produce over the blade. Let the sharpness of the blade do the work for you. Push too hard, and there’s a risk of slipping and injuring yourself.
• Refer to manufacturer’s instructions on cleaning your slicer. I rinse any food remaining with very hot water. A soapy brush or soft sponge and a good rinse is usually sufficient.

📋 Ingredients Notes

Here is a quick look at the ingredients in the recipe – it’s handy to use at the grocery store or as a summary of what you need. Skip to the recipe for quantities.

• zucchini – While I specify zucchini here, you can use other straight, long summer squash (quick cooking). I find medium-sized squash are the easiest to work with. Choose firm squash. Squash that is seedy (really large ones) don’t hold their shape on the skewers as well.
• tajín – You can use homemade tajín or store-bought tajín. This vibrant spice blend is crystallized lime juice, sea salt, and ground red chile powder.
• olive oil – I use olive oil for almost everything, and I keep it in a cruet on my counter by the stove. You can use whatever oil you like.

That’s all you need! Just 3 ingredients – zucchini, tajín, and olive oil – and about 20 minutes of your time are all that is needed for this healthy Mexican vegetable side dish.

💭 Tips

I find that medium to medium large zucchini are the easiest to work with. If the squash is real seedy, it may not hold its shape as well on the skewer.

Try folding a zucchini slice. If it breaks at the fold, it’s too thick.

If using bamboo skewers, soak them in water for 30 minutes before using to keep them from burning.

It is my goal to help American (and other non-Mexican) home cooks experience the bounty of healthy, Mexican-inspired cooking. There’s so much more to this glorious cuisine than enchiladas, tacos, and tamales (admittedly I love those too!). I hope you will consider adding this healthy, Mexican-inspired side dish to your summer grilling repertoire!