These delicious zucchini kabobs are marinated in Italian seasonings, and chock full of zucchini, yellow crookneck squash, and fresh cherry tomatoes. You’ll love this easy kabob recipe that’s perfect for the dog days of summer!
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Over the past week, I’ve really been in a summer mood. Maybe it’s because the weather has been perfect…or maybe it was the trip to the Jersey Shore I took this past weekend! Whatever it is, I’m feeling really good about this season.
It seems that the 4th of July sneaks up on us every year! If Memorial Day is the unofficial start to summer, 4th of July is the official one (at least in my eyes). I’m almost never prepared for the season until the end of June, so I like to think of Independence Day as my personal kick-off!
So to get ready for this epic holiday, I’ve been working up a sweat in the kitchen whipping up some festive dishes for all of you! (I was actually sweating yesterday when I prepped, cooked, styled, and shot about 5 recipes – whew!)
And these healthy kabobs are one of the most delicious recipes I made! They’re coated with a simple and flavorful marinade before being baked or grilled to absolute perfection.
You won’t be able to resist the tender squash and blistered tomatoes. I’m telling you, this one is a real running-back-for-seconds-ASAP recipe. Plus, they are PERFECT for 4th of July cookouts or gatherings!
How to Make Zucchini Kabobs
- Prep the marinade by combining olive oil, garlic, lemon juice, oregano, basil, salt, and pepper.
- Wash and slice a zucchini and a yellow crookneck squash, or just another zucchini if you don’t have a yellow squash on hand/don’t care about having as many colors. Wash some cherry or grape tomatoes.
- In a large mixing bowl, combine the marinade with the veggies and mix until coated.
- Prepare the kabobs by sliding the squash and cherry tomatoes onto bamboo or stainless steel skewers. The recipe should yield about 10 skewers.
- Cook the skewers in the oven on a baking sheet with parchment paper or on the grill. Enjoy!
Tips and Tricks
- You can make up the skewers with whatever combination of squash and tomatoes you’d like. Feel free to add other summer vegetables, like onions or mushrooms.
- To sub fresh basil or oregano instead of dried, use roughly three times the amount of fresh herbs to get a similar flavor. Dried herbs are typically more potent than fresh herbs.
- You can prep the veggies in advance and let them sit in the marinade for 30 minutes to 4 hours (in a bowl or plastic bag in the fridge) before making and cooking the kabobs. AKA, this is a great recipe to prep ahead when you have company in the summer!
- Serve zucchini kabobs as a side to grilled fish, burgers, or another type of protein. You can also add shrimp or chicken to the kabobs. However, you may need to adjust the cooking time in this case.
- Keep an eye on the skewers as they are cooking. Cook only until the tomatoes blister, to prevent them from getting soggy.
- To make these on the grill, cook for 10-12 minutes, turning halfway through. You will also need to use metal skewers if you make them on the grill and you may want to use nonstick mesh grill mats.
What to Serve with Veggie Skewers
Some of my favorite main dishes to serve with this recipe include:
- Black Bean Beet Veggie Burgers
- Sweet Potato and Black Bean Veggie Burgers
- Grilled Stuffed Mushrooms with Caprese Salad
- Grilled Crispy Buffalo Cauliflower Lettuce Cups
- Rotisserie Chicken Salad Lettuce Cups
And while you’re making skewers, you may also want to check out the Grilled Vegetable Skewers with Halloumi. They’re delicious!
More Zucchini Recipes
While you’re here, if you’re interested in some of my other favorite recipes with zucchini, check out:
- Summer Tortellini Salad with Roasted Vegetables
- Zucchini Carrot Oat Muffins
- Healthy Olive Oil Zucchini Bread
- Tarragon Roasted Summer Vegetables
- Chocolate Zucchini Gluten Free Skillet Cookie
If you make this recipe, I’d love to hear about it in the comments! Please rate and review using the stars on the recipe card or in the comments.
Easy Italian Zucchini Kabobs
- ⅓ cup extra virgin olive oil
- 3 cloves garlic - pressed or minced
- 1 lemon - juiced
- ½ teaspoon oregano - dried
- ½ teaspoon basil - dried
- ½ teaspoon sea salt - more to taste
- ¼ teaspoon black pepper - more to taste
- 1 zucchini - scrubbed and trimmed
- 1 summer squash - scrubbed and trimmed
- 1 pound cherry tomatoes
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
- In a large bowl, whisk together the olive oil, lemon juice, garlic, and seasonings.
- Slice the zucchini and summer squash into ½" circles. Rinse the cherry tomatoes.
- Add the vegetables to the olive oil mixture. Mix until all of the veggies are coated.
- Prepare the skewers by sliding a few cherry tomatoes and zucchini and squash circles onto each stick. You can choose to put them together in whatever pattern you would like. The recipe should yield about 10 skewers but might produce slightly more or less.
- Add the skewers to the lined baking sheet. Bake for 15-20 minutes or until the tomatoes start to blister. Remove from oven, and enjoy warm!
- You can prep the veggies in advance and let them sit in the marinade for 30 minutes to 4 hours (in a bowl or plastic bag in the fridge) before making and cooking the kabobs.
- If using fresh herbs, use roughly 3 times as much as the measurement for dried herbs.
- Grilling instructions: Cook for 10-12 minutes over medium heat (or until the tomatoes blister), turning halfway through to promote even cooking. Use stainless steel skewers if you plan to grill them.
- Nutrition: Please note that each kabob likely has fewer calories than listed, since the nutrition calculations include all of the olive oil in the marinade.
Happy summer! – Lizzie
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