Grilled Zucchini Skewers with Jalapeno Yogurt Dippi

Name: Grilled Zucchini Skewers with Jalapeno Yogurt Dipping Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 jalapenos, stems removed; Canola oil, for brushing; Kosher salt and freshly ground black pepper; 1 cup fresh parsley leaves; 1/2 cup fresh cilantro leaves; 1/4 cup grated Parmesan; 2 tablespoons pine nuts; 1/4 to 1/3 cup olive oil; 2 cups nonfat or 2-percent Greek yogurt; 3 medium zucchini, cut into 1-inch-thick rounds; Canola oil, for brushing; Kosher salt and freshly ground black pepper; Olive oil, for drizzling

Servings: persons

8 jalapenos, stems removed
Canola oil, for brushing
Kosher salt and freshly ground black pepper
1 cup fresh parsley leaves
1/2 cup fresh cilantro leaves
1/4 cup grated Parmesan
2 tablespoons pine nuts
1/4 to 1/3 cup olive oil
2 cups nonfat or 2-percent Greek yogurt
3 medium zucchini, cut into 1-inch-thick rounds
Canola oil, for brushing
Kosher salt and freshly ground black pepper
Olive oil, for drizzling

1
Special equipment: ten or twelve 10-inch skewers, soaked for 30 minutes
2
For the jalapeno yogurt dipping sauce: Heat the grill to high.
3
Brush the jalapenos with canola oil and sprinkle with salt and pepper.
4
Grill, covered, turning occasionally, until charred on all sides and tender, 8 to 10 minutes.
5
Remove to a cutting board; leave the grill on.
6
Halve the jalapenos lengthwise and remove the seeds; leave the skin on.
7
Put the jalapenos in a food processor with the parsley, cilantro, Parmesan, pine nuts and some salt and pepper; pulse until roughly chopped.
8
With the machine running, drizzle in the olive oil until the mixture is smooth and thick.
9
Taste and season as desired.
10
Put the yogurt in a bowl and whisk until smooth.
11
Swirl the pesto into the yogurt and set aside.
12
For the zucchini skewers: Thread 3 or 4 zucchini rounds onto two parallel skewers, so that the cut sides will lay flat on the grill.
13
Brush the zucchini with canola oil and season with salt and pepper.
14
Grill, uncovered, until charred and tender, 2 to 3 minutes per side.
15
Transfer to a platter and drizzle with some olive oil.
16
Serve with the jalapeno yogurt sauce.

288

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

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

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

My Personal Notes

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How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: 8 jalapenos, stems removed, Canola oil, for brushing, Kosher salt and freshly ground black pepper, 1 cup fresh parsley leaves, and more.

Yes, Grilled Zucchini Skewers with Jalapeno Yogurt Dipping Sauce falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Grilled Zucchini Skewers with Jalapeno Yogurt Dipping Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions