Summary of “grilled zucchini ribbons with pesto and white beans – smitten kitchen”

1 1/4 to 1 1/2 pounds zucchini, thinner longer ones are ideal here.
Prepare the zucchini: Trim ends and cut zucchini the long way into 1/4-inch strips.
On a grill or a grill pan, grill zucchini in a single layer until grill marks appear underneath, then flip over and repeat the same on the other side.
Transfer zucchini back to platter and squeeze lemon juice over it.
Drizzle in olive oil until it blends smoothly; you’ll want about 4, sometimes 5, tablespoons.
Add 1 tablespoon vinegar and blend until well-mixed; taste and add more vinegar, up to 1 more tablespoon, to taste.
In a larger bowl or serving platter, pour half of dressed beans in the bottom.
Arrange grilled zucchini on top, twisting and turning it so that it looks extra ribbony.

The orginal article.