Best Grilled Zucchini Skewers Recipes

Grilled Zucchini Skewers image

Provided by Giada De Laurentiis

Time 25m

Yield 14 rolls

Number Of Ingredients 5

2 medium zucchini, thinly sliced lengthwise on a mandoline
1 tablespoon olive oil
1/2 teaspoon kosher salt
4 ounces Robiola cheese, cut into 1/2-inch cubes (see Cook's Note)
4 thin slices Black Forest ham, sliced into 3/4-inch strips

Steps:

Preheat a grill pan over medium-high heat.
On a rimmed baking sheet, toss the zucchini strips with the olive oil and salt. Grill the zucchini until just soft, about 45 seconds per side. Don't worry about the grill marks at this point. Remove to a board and lay out the strips.
Lay the strips of zucchini on a board. Roll 1 cube of cheese in 1 strip of ham, then position the ham and cheese roll on a zucchini strip so the exposed ends of the cheese will be rolled up in the zucchini, preventing it from squeezing out. Roll the zucchini around the ham and cheese roll. Use 2 skewers to secure the roll. Repeat with the remaining ingredients, placing 2 rolls on every pair of skewers. Place the skewers back on the grill and grill until just warmed through and grill marks have formed, about 1 minute per side. Serve warm.

Grilled Beef Skewers with Zucchini and Mint image

Provided by Martha Stewart

Number Of Ingredients 10

1 cup short-grain brown rice
2 cups water
3 scallions, thinly sliced
8 ounces grass-fed sirloin steak, trimmed, cut into 1 1/2-inch cubes
2 zucchini, halved and cut into spears
Kosher salt and freshly ground black pepper
Extra-virgin olive oil, for drizzling
1/2 cup fresh mint leaves
1/2 teaspoon red chile flakes
1 lime, cut into wedges, for serving

Steps:

Bring rice and water to a boil. Reduce heat to a simmer and cover. Cook 45 minutes, until tender. Let stand, covered, for 5 minutes. Fluff with a fork. Stir in scallions.
Preheat a grill pan over medium-high heat. Thread beef on skewers. Season beef and zucchini with salt and pepper and drizzle with oil. Grill, turning, until cooked through and blackened in parts, about 6 to 8 minutes. Serve over rice. Top with mint leaves and red chile flakes. Serve with lime wedges.

Nutrition Facts : Calories 275 g

Grilled Zucchini and Prosciutto Skewers image

Provided by Giada De Laurentiis

Time 25m

Yield 2 servings

Number Of Ingredients 14

Vegetable oil cooking spray
2 packed cups fresh basil leaves
1/3 cup toasted pine nuts, see Cook's Note
2 tablespoons fresh lemon juice
1 clove garlic, peeled and smashed
Zest of 1 large lemon
1/2 teaspoon kosher salt, plus extra for seasoning
1/4 teaspoon freshly ground black pepper, plus extra for seasoning
1/3 cup extra-virgin olive oil
1/3 cup (1 1/2 ounces) grated Parmesan
3 medium zucchini, trimmed and each cut into ten 1/2-inch-thick rounds
Six 1/8-inch-thick slices prosciutto, quartered
2 tablespoons extra-virgin olive oil
Special equipment: Six 6-to-8-inch bamboo skewers soaked in water for 30 minutes to prevent scorching, or 6 metal skewers.

Steps:

Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Spray the grill with vegetable oil cooking spray.
For the pesto: Pulse the basil, nuts, lemon juice, garlic, lemon zest, salt and pepper until finely chopped in a blender or food processor. With the machine running, gradually add the oil until the mixture is smooth and thick. Add the cheese and pulse until just incorporated. Season with salt and pepper.
For the skewers: Thread 1 round of zucchini onto a skewer. Thread 1 crumpled piece of prosciutto onto the skewer. Repeat 3 more times ending with a round of zucchini. Each skewer should have 5 rounds of zucchini and 4 pieces of prosciutto. Drizzle the skewers with olive oil and grill, turning occasionally, until the zucchini are tender, about 5 minutes.
Brush the skewers with the pesto, using a pastry brush, and serve.