Zucchini Ribbon Skewers with Spicy Lemon Butter
User Reviews
5
-
Servings
6 to 8 skewers
Zucchini Ribbon Skewers with Spicy Lemon Butter
Description
Zucchini Ribbon Skewers with Spicy Lemon Butter feature medium zucchini and summer squash peeled into thin ribbons using a vegetable peeler or mandolin to prevent breaking. These ribbons are folded and threaded onto skewers, then brushed with a butter mixture made from unsalted butter, minced garlic, lemon zest, red pepper flakes, and seasonings. The skewers are grilled over medium-high heat, allowing a gentle cooking that softens the squash while preserving its shape.
The lemon garlic butter contributes a rich, zesty flavor balanced with a gentle heat from the red pepper flakes. This combination enhances the natural mildness of the squash. The grilling method imparts a slight smokiness and tender texture to the ribbons, creating a layered presentation on the skewers.
These skewers pair well as a side with grilled meats or seafood, or can be served as a unique vegetable appetizer. They bring a fresh, vibrant option to any grill meal, especially when fresh herbs like parsley and basil are added before serving to impart herbal brightness.
For best results, slice the squash evenly thin to prevent breaking and ensure even cooking. Using fresh herbs adds brightness and complements the spicy lemon butter. The number of zucchini may be adjusted to yield 6–8 skewers depending on ribbon thickness.
Ingredients
- 2 zucchini medium
- 2 summer squash medium
- 3 tablespoons fresh herbs chopped, like parsley and basil
lemon garlic butter
- 6 ounces butter unsalted
- 3 garlic minced, cloves
- 2 teaspoons lemon zest fresh
- ¼ teaspoon red pepper flakes crushed
- pinch salt
- pinch black pepper
Instructions
- Note: 4 medium-ish zucchini usually results in 6 to 8 skewers for me. This will all depend on how thin you slice the zucchini. I highly suggest using a vegetable peeler or mandolin. If you try to slice it with a knife, the pieces will most likely be too thick and will break when you try to skewer them.
- Preheat the grill to medium-high heat. If using a grill pan, spray or brush it with olive oil.
- Stand each zucchini up at its base and use a vegetable peeler from the top down to create thin ribbons of squash. It’s okay if they aren’t perfect! You’re going to skewer them anyway. Lay the ribbons out on a baking sheet or cutting board in a single layer.
- Brush the lemon butter over one side of the squash. Then take each slice and fold it back and forth a few times, skewering it through the center. I use 8 to 10 thin sliced on each skewer, but you can use more or less! Just make sure they are skewered through the center and close together. Place each skewer either on a baking sheet or directly on a grill pan to transfer to the grill.
- When all the skewers are ready, give them a final brush with the lemon butter. (If you have leftovers, you can also brush more on after!) Place the skewers on the grill and cook for 2 to 3 minutes before rotating. Cook for another 2 to 3 minutes then rotate one more time and cook for another 2 to 3 minutes.
- Remove the skewers and brush with even more of the lemon butter if you wish! Sprinkle with the fresh herbs. You can serve these on the skewer or you can easily slice the zucchini off onto your plate.
lemon garlic butter
- Add all the ingredients together in a saucepan and heat over low heat until bubbling. Remove from the heat and use immediately.
Notes
- Use a vegetable peeler or mandolin for uniformly thin zucchini ribbons to avoid breakage when skewering.
- Fresh herbs like parsley and basil enhance flavor and should be chopped finely.
- Adjust the number of zucchini and summer squash based on desired yield and thickness of slices.
- Brush lemon garlic butter on skewers before grilling to infuse flavor and prevent sticking.
- Grill over medium-high heat until ribbons are tender but hold shape, monitoring closely to avoid burning.
User Reviews
Overall Rating
5
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