Best 9 Grilled Squash And Zucchini Kabobs Recipes
**Grilled Squash and Zucchini Kabobs: A Colorful and Flavorful Summer Treat**
Savor the vibrant flavors of summer with our grilled squash and zucchini kabobs. These colorful skewers are a delightful symphony of grilled vegetables, bursting with natural sweetness and a hint of smokiness. The tender zucchini and squash are perfectly complemented by the savory marinade, infused with herbs, garlic, and a touch of tangy lemon. As the kabobs sizzle on the grill, the vegetables caramelize slightly, creating a tantalizing aroma that will have your mouth watering. Whether you serve them as a vibrant side dish or as the main attraction, these grilled kabobs are sure to impress your taste buds.
**Recipes Included:**
1. **Classic Grilled Squash and Zucchini Kabobs:**
This recipe provides a straightforward guide to creating the perfect grilled kabobs, featuring tender zucchini, summer squash, red onion, and bell peppers. The marinade is a simple blend of olive oil, lemon juice, herbs, and spices, allowing the natural flavors of the vegetables to shine through.
2. **Zucchini and Squash Kabobs with Feta and Mint:**
Elevate your kabobs with the addition of crumbled feta cheese and refreshing mint. This recipe combines zucchini, yellow squash, red onion, and bell peppers, all marinated in a zesty mixture of olive oil, lemon juice, garlic, and herbs. The feta cheese adds a creamy richness, while the mint infuses a burst of freshness into each bite.
3. **Grilled Squash and Zucchini Kabobs with Halloumi:**
Experience the delightful combination of grilled vegetables and halloumi cheese in this unique recipe. Zucchini, squash, red onion, and bell peppers are marinated in a blend of olive oil, lemon juice, herbs, and spices, then grilled to perfection. Sliced halloumi cheese is added to the skewers, melting slightly as it cooks, creating a delicious contrast of textures and flavors.
4. **Grilled Vegetable Kabobs with Lemon-Tahini Sauce:**
Indulge in a flavorful twist with grilled vegetable kabobs served with a tangy lemon-tahini sauce. This recipe features zucchini, squash, bell peppers, and red onion, all marinated in a mixture of olive oil, lemon juice, garlic, and herbs. The lemon-tahini sauce adds a creamy, tangy, and nutty flavor to the grilled vegetables, creating a delightful balance of flavors.
5. **Grilled Squash and Zucchini Kabobs with Chimichurri Sauce:**
Spice up your kabobs with a vibrant chimichurri sauce in this recipe. Grilled zucchini, squash, red onion, and bell peppers are marinated in a blend of olive oil, lemon juice, garlic, and herbs, then grilled until tender. The chimichurri sauce, made with fresh herbs, parsley, cilantro, and red pepper flakes, adds a burst of flavor and a touch of heat to each bite.
GRILLED VEGGIE SKEWERS
Yummy way to eat grilled vegetables.
Provided by audrey
Categories Side Dish Vegetables Squash Zucchini Grilled Zucchini Recipes
Time 30m
Yield 4
Number Of Ingredients 13
Steps:
- Soak skewers in water for 10 to 20 minutes.
- Preheat grill for medium heat and lightly oil the grate. Alternately thread zucchini slices, yellow squash slices, mushrooms, onion, tomatoes, pineapple, and bell pepper onto the skewers.
- Whisk olive oil, basil, oregano, salt, and black pepper in a bowl; brush mixture over vegetables.
- Cook skewers on preheated grill until vegetables are tender, turning and basting vegetables with olive oil mixture occasionally, 10 to 15 minutes.
Nutrition Facts : Calories 406.4 calories, Carbohydrate 60.3 g, Fat 19.3 g, Fiber 9.4 g, Protein 7.1 g, SaturatedFat 2.7 g, Sodium 316.1 mg, Sugar 40.7 g
GRILLED VEGETABLE KABOBS
These Grilled Vegetable Kabobs with summer squash, mushrooms, onions, and brussels sprouts are a quick and easy way to add vegetables to any meal. Instructions for how to cook vegetable kabobs on the grill and how to make them in the oven included below. For more flavor, allow the vegetables to marinate in the fridge for a few hours.
Provided by Suzy Karadsheh
Categories Side Dish
Time 30m
Number Of Ingredients 12
Steps:
- Prepare 8 to 10 skewers (if using bamboo or wooden skewers, soak them in water for at least 30 minutes).
- Chop the vegetables and garlic and place them in a large mixing bowl. Add the parsley and season with Kosher salt, oregano and pepper flakes. Add the olive oil and lemon juice. Toss to combine.
- Set the vegetables aside for 20 minutes while you heat the grill (Or you can marinate them in the fridge for a few hours until you are ready).
Nutrition Facts : Calories 146.3 kcal, Carbohydrate 8.4 g, Protein 2.9 g, SaturatedFat 1.7 g, Sodium 17.8 mg, Fiber 2.6 g, Sugar 3.5 g, ServingSize 1 serving
GRILLED SQUASH AND ZUCCHINI
A refreshing summer vegetable medley.
Provided by John Cox
Categories Side Dish Vegetables Squash Zucchini Grilled Zucchini Recipes
Time 45m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat grill for medium heat and lightly oil the grate.
- Place yellow squash and zucchini on a square of aluminum foil; sprinkle with lemon zest, lemon juice, and butter. Season with salt, black pepper, and cayenne pepper. Wrap the aluminum foil over the vegetables.
- Cook vegetables on the preheated grill until tender, about 30 minutes.
Nutrition Facts : Calories 53.7 calories, Carbohydrate 7.9 g, Cholesterol 7.6 mg, Fat 3.3 g, Fiber 3.3 g, Protein 1.6 g, SaturatedFat 1.9 g, Sodium 487.9 mg, Sugar 0.9 g
SAUSAGE SQUASH KABOBS
Expect a crowd to gather around the grill when these flavorful kabobs are cooking. The zesty honey-mustard glaze gives a lovely sheen to the sausage and veggies. -Lisa Malynn Kent, North Richland Hills, Texas.
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a large microwave-safe bowl, combine potatoes and water. Cover and microwave on high until tender, 6-8 minutes; drain and set aside. For glaze, combine the honey, mustard and orange zest in a small bowl., On 8 metal or soaked wooden skewers, alternately thread the sausage, potatoes, yellow squash and zucchini; brush with half of the glaze. , On a lightly oiled grill rack, grill kabobs, uncovered, over medium heat or broil 4 in. from the heat until vegetables are tender and sausage is heated through, 10-16 minutes, basting frequently with glaze.
Nutrition Facts : Calories 385 calories, Fat 7g fat (2g saturated fat), Cholesterol 71mg cholesterol, Sodium 1491mg sodium, Carbohydrate 58g carbohydrate (40g sugars, Fiber 3g fiber), Protein 22g protein.
GRILLED SQUASH AND ZUCCHINI KABOBS
Looking for a new grilled squash recipe? Thread together sliced zucchini, squash and peppers with BBQ sauce for quick Grilled Squash and Zucchini Kabobs.
Provided by My Food and Family
Categories Home
Time 25m
Yield 8 servings
Number Of Ingredients 5
Steps:
- Heat grill to medium-high heat.
- Thread vegetables alternately onto 8 skewers.
- Grill 10 min. or until crisp-tender, turning frequently and brushing generously with barbecue sauce.
- Serve with any remaining sauce.
Nutrition Facts : Calories 110, Fat 0.5 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 460 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 3 g
GRILLED ZUCCHINI AND SQUASH
Aromatic and slightly pungent, basil makes a good companion to a grilled zucchini and squash side dish. Its delicate leaves are best used raw or added at the end of the cooking process.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Number Of Ingredients 6
Steps:
- Heat grill to medium. Slice zucchini and squash 1/2 inch thick diagonally. Quarter bell peppers.
- In a large bowl, toss vegetables with oil; season with salt and pepper.
- Grill vegetables until tender, 6 to 8 minutes per side.
- Return vegetables to bowl; toss with basil.
MARINATED CHICKEN & ZUCCHINI KABOBS
These tasty (and healthy!) kabobs are a family favorite. You can change them up with turkey tenderloins and other veggies, like summery squash or sweet bell peppers. -Tammy Slade, Stansbury Park, Utah
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- In a large resealable plastic bag, combine soda, soy sauce and 1/4 cup oil. Add chicken; seal bag and turn to coat. Refrigerate 8 hours or overnight., Drain chicken, discarding marinade. On eight metal or soaked wooden skewers, alternately thread chicken and vegetables. Brush vegetables with remaining oil; sprinkle with salt and pepper., On a greased grill, cook kabobs, covered, over medium heat 8-10 minutes or until chicken is no longer pink and vegetables are tender, turning occasionally.
Nutrition Facts : Calories 224 calories, Fat 11g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 344mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 1g fiber), Protein 24g protein. Diabetic Exchanges
GRILLED ZUCCHINI AND SQUASH
Squash and zucchini wrapped in a foil package on the grill. Great when served with steak.
Provided by Jay Peaslee
Categories Side Dish Vegetables Squash Zucchini Grilled Zucchini Recipes
Time 35m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat grill for medium-high heat.
- Place the zucchini, and squash on a large sheet of aluminum foil, and dot with butter. Season with salt, pepper, and garlic powder. Seal vegetables in the foil.
- Place the foil pack on the preheated grill, and cook 20 minutes, until vegetables are tender.
Nutrition Facts : Calories 233.8 calories, Carbohydrate 6.7 g, Cholesterol 61 mg, Fat 23.3 g, Fiber 1.9 g, Protein 2.1 g, SaturatedFat 14.6 g, Sodium 1335 mg, Sugar 2.6 g
GRILLED SUMMER SQUASH AND ZUCCHINI
Categories Mustard Vegetable Side Vegetarian Backyard BBQ Squash Zucchini Summer Grill/Barbecue Vegan Yellow Squash Gourmet Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 7
Steps:
- Prepare grill for indirect-heat cooking over medium-hot charcoal (high heat for gas).
- Trim squash and/or zucchini and halve lengthwise, then toss with salt, pepper, and 2 tablespoons oil in a large bowl.
- Oil grill rack, then grill vegetables directly over hottest part of coals, covered only if using a gas grill, turning over once, until grill marks appear, about 6 minutes total. Move vegetables to area of grill with no coals underneath and grill, covered, until tender, about 4 minutes more. Transfer to a platter.
- While vegetables are grilling, whisk together lemon juice, mustard, sugar, and remaining 2 tablespoons oil in a small bowl. Pour dressing evenly over vegetables before serving.
Tips:
- Choose the right vegetables: Select firm, evenly-sized zucchini and squash for uniform cooking. Avoid vegetables that are bruised or have blemishes.
- Slice the vegetables evenly: Cut the zucchini and squash into 1-inch thick slices to ensure even cooking. This will help them cook evenly on the skewers.
- Marinate the vegetables: Marinating the vegetables in a mixture of olive oil, herbs, and spices adds flavor and helps keep them moist during grilling.
- Use metal or bamboo skewers: Metal skewers are reusable and allow for better heat conduction, while bamboo skewers are biodegradable and add a rustic touch to the kebabs.
- Grill the kebabs over medium heat: Medium heat helps prevent the vegetables from burning and allows them to cook evenly throughout.
- Baste the kebabs with marinade or oil: Basting the kebabs during grilling helps keep them moist and flavorful.
- Serve the kebabs hot: Grilled squash and zucchini kebabs are best served hot off the grill. Drizzle with additional marinade or olive oil and sprinkle with fresh herbs for an extra burst of flavor.
Conclusion:
Grilled squash and zucchini kebabs are a colorful, flavorful, and healthy side dish or vegetarian main course. They are easy to make and can be customized with different marinades and vegetables. Whether you are grilling for a backyard party or a weeknight meal, these kebabs are sure to be a hit. So fire up your grill and enjoy the deliciousness of grilled squash and zucchini kebabs!
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