Recipes

Grilled Zucchini Kebabs with Zucchini Dip

Name: Grilled Zucchini Kebabs with Zucchini Dip
Total time: 90 min
Ingredients: 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; 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

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By

Eric Ripert

Updated on August 15, 2019

Grilled Zucchini Kebabs with Zucchini Dip — Photo: © Wendell T. Webber

Active Time:

35 mins

Total Time:

1 hrs 30 mins

Yield:

4

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

Directions

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.
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.
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.
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.