italian zucchini kabobs

Easy Italian Zucchini Kabobs

These vegan kabobs are a light summer dish using zucchini, cherry tomatoes, and summer squash. They are loaded with flavor from Italian seasonings.
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Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Servings: 10 kabobs


  • 1/3 cup extra virgin olive oil
  • 3 cloves garlic - pressed or finely chopped
  • 1 lemon - juiced
  • 1/2 tsp oregano - dried
  • 1/2 tsp basil - dried
  • Sea salt - to taste
  • Ground black pepper - to taste
  • 1 zucchini - scrubbed and trimmed
  • 1 summer squash - scrubbed and trimmed
  • 1 pound cherry tomatoes
  • Bamboo vegetable skewers


  • Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
  • In a large bowl, whisk the olive oil, lemon juice, garlic, and seasonings.
  • Slice the zucchini and summer squash into 1/2" 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.


You could also cook these over a grill!


Serving: 0g | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg
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