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Cyndi Allison - Grill Girl

Grilled Zucchini Shish Kabobs

Kum Ba Ya
Try Some Fresh Grilled Vegetables

Enjoy fresh zucchini or any other summer squash roasted over flames for a smoky vegetable treat that goes well with any grilled main dish. Summer squash paired with tommy toe tomatoes not only taste yummy, they also look terrific too when threaded on skewers and lightly charred.
 
 To make Grilled Zucchini Shish Kabobs you’ll need:

•           3 or 4 small summer squash (or 2 medium)
•           pan of water (for parboiling squash)
•           1 tsp. salt
•           1/2 tsp. oregano
•           skewers
•           1/2 cup melted butter
•           2 TBS. cup hard shake style Parmesan cheese
•           1 tsp. parsley flakes
•           salt and pepper to taste


Directions:


The best zucchini squash for grilling are the small ones. Look for squash about 6 inches long. If your squash is bigger, then consider some of my other zucchini recipes, which work better with large squash.


Cut the zucchini in slices about 3/4 inch thick.


Parboil the zucchini in water with the salt (1 tsp.) and oregano for around 5 minutes. It’s hard to cook squash through on the grill, and the parboiling ensures that the vegetable is cooked through.


If you’re using wooden skewers, soak them for 10 minutes in water before threading them. They will scorch or burn if not soaked in water. If you’re using metal skewers, then you’re ready to go.


Rotate zucchini and tommy toe tomatoes on the skewers. Leave about 1/4 inch between each to ensure even cooking.


Grill zucchini and tomatoes over medium meat for around 10 minutes. You’ll see grill stripes on the vegetables. They will be soft but still firm when done.


Right before taking the vegetables off the barbecue grill, use a pastry or grill brush to slather on the butter mixture. Just add the cheese, parsley, salt and pepper to the melted butter. Rub it on and let it heat. This takes very little time at all. Then, you’re ready to serve your zucchini tomato shish kabobs.

Specials

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