Jump to recipeTip: If using wooden skewers, soak the skewers in water for 30 minutes before proceeding.
Zucchini Ribbon Skewers
They’re lightly charred on the grill, then finished with balsamic glaze, parmesan, and fresh basil.
By Ree Drummond
Yields:
10 serving(s)
Prep Time:
35 mins
Total Time:
35 mins
If you want to impress every single person at your next cookout, make these zucchini ribbon skewers. They’re beauties, I tell ya! And they taste even better than they look—light, fresh, flavorful, and made for summer!
The key to these skewers is slicing the zucchini nice and thin so it’s easy to thread on a skewer. A mandoline makes this step extra easy, but you can achieve good results using a sharp knife, too. The skewers only cook for a few minutes per side, so you can grill them first and have something to snack on while the burgers and hot dogs hit the grates. After they come off the grill, top them with balsamic glaze, parmesan, and basil. Delicious, and one of the best zucchini recipes you’ll make all summer!
Here are more grilled veggie recipes and other yummy summer dishes I plan to make all season long.
Can you use store-bought balsamic glaze?
Yes! If you’re looking for a shortcut, you can certainly use store-bought balsamic glaze here.
Can you make zucchini ribbon skewers ahead of time?
There are a few things you can do ahead, but wait to assemble and grill the skewers until just before cooking. The balsamic glaze can be made up to two days in advance and stored in an airtight container in the refrigerator. You can also slice the zucchini up to one day ahead and store it in an airtight container in the refrigerator with paper towels between the slices. Wait to salt the zucchini until 15 minutes before using it.
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Ingredients
- 4 medium zucchini (about 2 1/4 lb.)
- 1 1/2 tsp. kosher salt
- 1/2 cup balsamic vinegar
- 2 Tbsp. light brown sugar
- 1 Tbsp. salted butter
- 3 Tbsp. olive oil, plus more for the grill grates
- 2 tsp. Italian seasoning
- 3/4 tsp. black pepper
- 2 Tbsp. grated parmesan cheese
- Basil leaves, torn, for garnish
Directions
- Step 1Trim the ends of the zucchini. Using a mandoline or sharp knife, slice lengthwise into 1/8-inch-thick planks. Lay them flat on a cutting board or sheet pan and sprinkle both sides with the salt. Let sit about 15 minutes to draw out the moisture.
- Step 2Meanwhile, combine the balsamic vinegar and brown sugar in a small saucepan. Bring to a boil, then reduce the heat to medium-low and simmer, stirring occasionally, until thickened and syrupy, about 10 minutes. It will continue to thicken as it cools. Remove from the heat and whisk in the butter. Set aside.
- Step 3Preheat a grill or grill pan to medium high and oil the grates.
- Step 4Blot the zucchini dry with paper towels. Brush both sides with the olive oil, then season with the Italian seasoning and pepper.
- Step 5Working with 1 ribbon at a time, gently fold the zucchini into a loose W shape and thread it onto an 8-inch skewer, piercing through the center of each fold. Repeat with the remaining zucchini, using about 5 ribbons per skewer to make about 10 skewers total.
- Step 6Grill the skewers, flipping halfway through, until the zucchini is tender with light grill marks but still holds its shape, about 6 minutes.
- Step 7Transfer the skewers to a platter and drizzle with the balsamic glaze. Sprinkle with the parmesan and scatter torn basil leaves over the top.
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