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Tuscan-Style Grilled Zucchini & Summer Squash Skewers

Experience the Tuscan sun in your own backyard with these sumptuous skewers of zucchini and summer squash. Marinated in a zesty concoction with aromatic garlic, herbs, and a tangy touch of red wine vinegar, this recipe will certainly bring life to your next barbecue party. Pair it with a glass of ch...
4
3 hr 6 min
TOTAL TIME
907
CALORIES
$2.33
PER SERVING
Tuscan-Style Grilled Zucchini & Summer Squash Skewers
Ingredients
14 INGREDIENTS
5 SERVINGS
Fresh Oregano
1 sprig fresh oregano
finely diced
Sea Salt
1 tbsp sea salt
Lemon Zest
2 tbsp lemon zest
grated
Zucchinis
2 whole zucchinis
cut into 1 inch cubes
Fresh Rosemary
4 sprigs fresh rosemary
finely diced
Garlic
5 cloves garlic
minced
Red Onion
2 whole red onion
cut into quarters
Metal Skewers
8 whole metal skewers
Lemons
3 whole lemons
juiced
Extra Virgin Olive Oil
2 cups extra virgin olive oil
Red Wine Vinegar
1/2 cup red wine vinegar
Freshly Ground Black Pepper
1 tbsp freshly ground black pepper
Yellow Summer Squashes
3 whole yellow summer squashes
cut into 1 inch cubes
Crushed Red Chili Flakes
1/2 tbsp crushed red chili flakes
Directions
12 STEPS
3 hr
PREP TIME
6 min
COOK TIME
3 hr 6 min
TOTAL TIME
1
To make the marinade, combine minced garlic, diced rosemary, crushed red chili flakes, diced oregano, lemon juice, lemon zest, and red wine vinegar in a mixing bowl.
2
Gradually whisk in the olive oil.
3
Place cubed zucchini and squash into a large resealable plastic bag, pour marinade over, and seal the bag.
4
Ensure everything is well coated and allow to marinate in the refrigerator for at least 3 hours or overnight for best flavor.
5
When ready to cook, preheat the grill to high heat.
6
Skewer the marinated zucchini and squash evenly on the metal skewers.
7
Arrange the quartered onions directly on the grill.
8
Grill the onions until well charred, turning occasionally.
9
Once charred, remove the onions from the grill and allow them to cool off a bit, then peel off the outer layers and cut into smaller pieces.
10
Grill skewers until vegetables are tender but still retains a bit of crunch, around 5-6 minutes total, turning occasionally.
11
Remove skewers from the grill and carefully slide the vegetables off into a bowl.
12
Add grilled onions to the bowl, season with sea salt and freshly ground black pepper. Toss gently to combine and serve warm.
Health Info
Macros
18g
CARBS
96g
FAT
3g
PROTEIN
Allowed on these diets
VEGETARIAN
PALEO
WHOLE 30
MEDITERRANEAN
VEGAN
LOW CARB
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Frequently Asked Questions
Can I use large zucchinis for my dish?
How can I prevent my zucchini dish from becoming too watery?
My zucchini dishes often lack flavor. How can I add more taste to them?
Should I peel my zucchini before cooking?
Why does my zucchini dish become mushy?
Does the size of zucchini matter in different dishes?
What are the best spices to use on zucchini?
Can I use zucchini in baking?
Does zucchini need to be cooked?
Is it better to steam or boil zucchini?