Zucchini and summer squash are some of the most versatile veggies around. You can add them to pasta sauce, you can spiralize or ribbonize them and make them into pasta, you can grill them with shish kabob, bake or grill them with oil and parmesan cheese, hell you can even slice them thin and make sushi rolls. But here's another way we love! It's great hot or cold and perfect as a picnic snack or alongside grilled steak or portobellos.
Ingredients from the farm:
2-3 zucchini or summer squash
Ingredients from the store:
2 cloves garlic (or garlic scapes)
2 tablespoons coconut oil (or olive oil)
1 tbsp maple syrup
1 tbsp sriracha hot sauce
1 tsp thyme
1/2 tsp pepper
1/2 tsp salt
Special equipment:
3-4 metal or wood skewers
Grill (can also be baked)
Instructions
Thinly slice the zucchini with a mandolin or vegetable peeler.
Thread the zucchini onto the skewers and pack them rather tightly. It will prevent them from falling off.
Mix the marinade ingredients in a bowl or process in a blender if you prefer a very smooth consistency. Set aside until you are ready to grill the zucchini skewers.
When you are just about to grill your zucchini spread the marinade generously onto them and make sure you get as much marinade as possible in between the slices.
Grill the skewers for a couple of minutes on each side. They are done in a few minutes.
Keep an eye on them, depending on the heat they can burn quickly.