Prep the zucchini: Trim the ends. Using a vegetable peeler or mandoline, slice long ribbons down the length. Aim for even, medium-thin ribbons so they hold up on the grill.

Season lightly: Toss ribbons with 1–2 tablespoons olive oil, a good pinch of salt, and pepper. Let sit 5 minutes to soften slightly.

Preheat the grill: Heat a grill or grill pan over medium-high. Make sure grates are clean and lightly oiled to prevent sticking.

Grill the zucchini: Lay ribbons across the grates in a single layer. Grill 45–90 seconds per side until tender with light char marks. Work in batches and transfer to a tray as they finish.

Warm the beans: In a small skillet over low heat, add the rinsed beans with a drizzle of olive oil and a pinch of salt. Warm for 2–3 minutes, just until heated through. Don’t dry them out.

Toss with pesto: In a large bowl, combine grilled zucchini and warm beans. Add pesto, starting with 1/3 cup, then more if needed. Gently toss to coat without breaking the ribbons.

Brighten it up: Add lemon zest and a squeeze of juice. Taste and adjust salt, pepper, and lemon. If you like heat, add a pinch of red pepper flakes.

Finish and serve: Drizzle with a little olive oil, sprinkle Parmesan, and top with chopped basil or parsley. Serve warm or at room temperature.