Ingredients

• Kebabs
  1. 2 round zucchini (10 ounces each), each cut into six 1/3-inch-thick rounds
  2. 2 tablespoons extra-virgin olive oil
  3. 2 garlic cloves, minced
  4. 1 tablespoon chopped parsley
  5. Salt and freshly ground white pepper
• Dip
  1. 2 tablespoons extra-virgin olive oil
  2. 2 zucchini (3/4 pound), chopped
  3. 2 garlic cloves, minced
  4. 1/2 small onion, coarsely chopped
  5. Salt and freshly ground pepper
  6. 1/2 cup packed basil leaves
  7. 1 teaspoon fresh lemon juice

Directions

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

Notes

One Serving 161 calories, 14.4 gm total fat, 2.1 gm saturated fat, 9 gm carb.