Equipment
Ingredients
Main
- 910 g zucchini, cut into 2.5cm cubes
- 5 g salt
- 2 garlic, minced
- 30 g fresh oregano, minced
- 1 g red-pepper flakes
- 80 ml olive oil
- 1 lemon, halved
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 236 kcal
- Protein
- 3 g
- Carbohydrates
- 13 g
- Fat
- 21 g
- Fiber
- 7 g
- Sugar
- 5 g
- Sodium
- 1032 mg
- Saturated Fat
- 3 g
- Monounsaturated Fat
- 15 g
- Polyunsaturated Fat
- 3 g
- Potassium
- 688 mg
- Calcium
- 212 mg
- Iron
- 4.1 mg
- Magnesium
- 49 mg
- Phosphorus
- 91 mg
- Zinc
- 0.9 mg
- Vitamin A
- 140 mcg
- Vitamin C
- 76 mg
- Vitamin E
- 3.3 mg
- Vitamin K
- 22 mcg
- Vitamin B6
- 0.3 mg
- Thiamin
- 0.12 mg
- Riboflavin
- 0.08 mg
- Niacin
- 1.3 mg
- Folate
- 69 mcg
- Water
- 246 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Preheat the grill to high heat, approximately 230°C (450°F).
Place the zucchini cubes in a colander and sprinkle with salt. Let them stand for 10 minutes to release excess water.
In a large mixing bowl, whisk together the minced garlic, chopped oregano, red-pepper flakes, and olive oil.
Pat the zucchini cubes thoroughly dry using paper towels.
Add the zucchini to the bowl with the oil mixture and toss gently to ensure every piece is coated.
Thread the zucchini cubes onto the skewers, leaving a small space between each piece for even cooking.
Place skewers on the hot grill. Cook for 7 to 12 minutes, turning every few minutes until the vegetables are tender and charred on the edges.
Remove from heat. Brush with any remaining marinade, squeeze fresh lemon juice over the top, and season with extra salt to taste.
Chef's Notes
- For the best char and flavor, ensure your grill is preheated to a high temperature. This will create those desirable grill marks quickly without overcooking the zucchini.
- Don't skip the salting and patting dry steps; this is crucial for removing excess moisture from the zucchini, which prevents steaming and allows for proper caramelization and charring.
- If using wooden skewers, soak them in water for at least 30 minutes before threading to prevent them from burning on the grill.
- Taste and adjust seasoning after grilling and adding lemon juice, as the flavors will meld and the saltiness can change.
Storage
Refrigerator: 3 days — Store in an airtight container.
Reheating: Reheat in a hot pan or under the broiler for 2 minutes.
Troubleshooting
Vegetables are mushy rather than charred
Cause: Zucchini was not patted dry enough or the grill was not hot enough.
Fix: Increase grill heat to maximum for the final 2 minutes of cooking.
Prevention: Ensure the grill reaches at least 230°C (450°F) and squeeze zucchini firmly with towels after salting.
Cultural Context
These vegetable skewers are a vibrant representation of Mediterranean cuisine, emphasizing fresh, seasonal produce and simple, aromatic flavorings. Grilling vegetables is a common practice throughout the region, particularly during the summer months when zucchini and other produce are abundant. The use of olive oil, garlic, oregano, and lemon is quintessential to the bright and herbaceous profiles characteristic of Greek and Italian cooking.
