Grilled Zucchini Kebabs with Zucchini Dip Recipe

Name: Grilled Zucchini Kebabs with Zucchini Dip
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 round zucchini (10 ounces each), each cut into six 1/3-inch-thick rounds; 2 tablespoons extra-virgin olive oil; 2 garlic cloves, minced; 1 tablespoon chopped parsley; Salt and freshly ground white pepper; 2 tablespoons extra-virgin olive oil; 2 zucchini (3/4 pound), chopped; 2 garlic cloves, minced; 1/2 small onion, coarsely chopped; Salt and freshly ground pepper; 1/2 cup packed basil leaves; 1 teaspoon fresh lemon juice

Servings: persons

2 round zucchini (10 ounces each), each cut into six 1/3-inch-thick rounds
2 tablespoons extra-virgin olive oil
2 garlic cloves, minced
1 tablespoon chopped parsley
Salt and freshly ground white pepper
2 tablespoons extra-virgin olive oil
2 zucchini (3/4 pound), chopped
2 garlic cloves, minced
1/2 small onion, coarsely chopped
Salt and freshly ground pepper
1/2 cup packed basil leaves
1 teaspoon fresh lemon juice

1
Push one 8-inch bamboo skewer horizontally through 2 zucchini slices; keeping another skewer parallel, push it through the slices to secure them.
2
Repeat with the remaining slices to form 6 kebabs.
3
Brush with the olive oil and transfer to a large dish.
4
Sprinkle with the garlic and parsley, season with salt and white pepper and let marinate at room temperature for 30 minutes.
5
Light a grill.
6
Heat 1 tablespoon of the olive oil in a medium skillet.
7
Add the zucchini, garlic and onion and cook over moderately low heat, stirring occasionally, until tender, about 8 minutes.
8
Season with salt and pepper, transfer to a platter and refrigerate until chilled, about 20 minutes.
9
Scrape the mixture into a blender, add the basil and the remaining 1 tablespoon of oil and blend until smooth.
10
Scrape into a bowl.
11
Stir in the lemon juice and season with salt and pepper.
12
Scrape the garlic off the kebabs and grill over a hot fire for about 2 minutes per side, or until lightly charred and just tender.
13
Serve the kebabs with the dip.

310

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 round zucchini (10 ounces each), each cut into six 1/3-inch-thick rounds, 2 tablespoons extra-virgin olive oil, 2 garlic cloves, minced, 1 tablespoon chopped parsley, and more.

Yes, Grilled Zucchini Kebabs with Zucchini Dip falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Grilled Zucchini Kebabs with Zucchini Dip

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions