What is the best way to cut zucchini for kabobs?

To make these kabobs entirely out of zucchini and summer squash, the best way is to cut them into ribbons. You can make many pieces of zucchini and summer squash that way! If you want, in between the ribbons you can add different pieces of vegetables like bell peppers, eggplant or mushrooms.

What if I don't have a mandoline slicer?

A mandoline slicer is highly efficient for making these types of cuts. However, if you don't own one, you can use a sharp chef's knife instead! Aim for even slices of about 1/8 inch in thickness.

How should I store leftover grilled zucchini and summer squash?

Store any leftovers in an airtight container in the fridge for up to 2 days! You can reheat them in a hot pan to bring back some of the charred flavor and texture.

Grilled Zucchini Squash Skewers

Ingredients

Scale

3 medium zucchini squash
3 medium summer squash
Kosher salt
Zest of 1 lemon
2 tablespoons fresh lemon juice
6 tablespoons extra virgin olive oil
1/2 cup grated parmesan
Fresh cracked black pepper
(optional) Chile flakes

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Instructions

If using wooden skewers, cover them in warm water for about 10-15 minutes before grilling.
Slice the squash lengthwise into 1/8” slices using the mandoline slicer. Place the slices on a paper towel-lined baking sheet. Sprinkle with a light amount of salt and cover with more paper towels. Repeat the layers and process until all of the zucchini is sliced, salted, and covered with paper towels. Allow them to rest for about 10-5 minutes at a minimum to release their water.
Zest the lemon and set aside for garnish. Juice the lemon and combine with olive oil, whisking with a fork to combine the two.
Preheat the grill to medium-high heat for direct grilling, making sure the grates are clean. Thread 4 to 5 slices of zucchini onto each skewer, bending each slice a few times before pressing into the skewer. Place the skewers on a small tray and brush each side lightly with the lemon oil.
Grill the zucchini skewers, leaving them undisturbed for about 3-4 minutes, or until char marks start to form. Flip the skewers carefully, and grill on the other side. Remove the skewers when the zucchini is cooked, transferring them to a platter.
Slide the zucchini off the skewers and arrange on the platter. Top with lemon zest, grated parmesan, and black pepper to taste.

Notes

Use a mandoline slicer for even, long slices.

Author: Brad Prose
Prep Time: 10 minutes
Cook Time: 12 minutes
Category: Vegetables
Method: Grilling
Cuisine: Side Dish, Vegetables

Nutrition

Serving Size:
Calories: 182
Sugar: 5.1 g
Sodium: 335.5 mg
Fat: 16.5 g
Carbohydrates: 6.7 g
Protein: 4.9 g
Cholesterol: 4.8 mg