© Wendell T. Webber
Active Time
35 MIN
Total Time
1 HR 30 MIN
Yield
Serves : 4

How to Make It

Step 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.

Step 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.

Step 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.

Step 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.

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