Grilled Zucchini Kebabs with Zucchini Dip

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  • Servings: 4
KEY: Fall, Summer, Well-Being, Grilling/Barbecuing, Barbecue/Cookout, Father's Day, Graduation Party, Appetizers/starters, Side Dishes, Healthy, Vegetarian

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Ingredients

kebabs
  • 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
dip
  • 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

How to make this recipe

  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.

Contributed By Photo © Wendell T. Webber Published July 2003

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