These Grilled Zucchini and Andouille Skewers are flavorful, fresh, and easy to make. You’ve got some great depth of flavor on the Zucchini from the Za’atar and Spring Salt and, of course, the Andouille. The small bits of charring along the zucchini edges provide some smoky notes. Plus, they make a great serving display.
What You Need to make Grilled Zucchini and Andouille Skewers
Equipment
- Cutting Board
- Chef’s Knife
- Mandolin – Not required, but highly recommended for slicing the zucchini.
- Rimmed Baking Sheet
- Heavy Duty Aluminum Foil
- Measuring Spoons
- 6-inch Skewers – You’ll want to make sure you soak wooden skewers in water before using them.
- Wire Rack Insert – Only if cooking in the oven instead of on the grill.
Ingredients
- Zucchini – Sliced into long ribbon, preferably with a mandolin.
- Za’atar – I’ve been using this one from Spice + Leaf.
- Spring Salt – I’ve really been enjoying this Peruvian Spring Salt. It has a coarse grain and easily dissolves. I’ve been happily using it for cooking and as a finishing salt.
- Avocado Oil – You could also use regular olive oil. Don’t use extra virgin olive oil for this recipe.
- Andouille Sausages – I like andouille, but you can pick any other fully cooked sausage that you prefer. The main point is that it is fully cooked, so you don’t have to worry about trying to coordinate the doneness between the sausage and the zucchini on the grill to make sure it is safe for your guests.
Getting Started with Making Grilled Zucchini and Andouille Skewers
Preparing for Grilling
Before we get started on the actual food, we’ll want to get a couple of things going. If you’re using wooden skewers (6-inch), you’ll want to set them to soak in water now. This is to help prevent them from burning on the grill.
You should also set the grill to a relatively low temperature and let it get hot. For me this reads as 450°F on my grill. Your specific grill may vary. The goal is to get some nice char on the edges of the zucchini, not to burn anything to a crisp.
Preparing the Zucchini
Now we’re ready to move on to the food. We’ll start by trimming the ends off of 4 pounds of Zucchini. Then using a mandolin, we’ll slice the Zucchini into long, flat ribbons. While you can technically do this without a mandolin, I have a couple notes on why I recommend using one.
- You’ll want the thickness of the slices to be uniform so that they cook evenly.
- As written, we’re talking about 4 pounds of zucchini. Even if you’re a super efficient veggie slicer, that would still be a lot of time spent slicing that you could use elsewhere.
Seasoning the Zucchini
Since we’re working with large quantities of zucchini, I suggest working on a rimmed baking sheet lined with aluminum foil (for easy cleanup). I also recommend working in layers or batches to make it easier to evenly distribute the seasoning and oil over all of the zucchini.
Start by placing a full layer of zucchini ribbons on the rimmed baking sheet. It’s fine for the zucchini slices to overlap and be on top of each other. We’re going to use our hands to spread everything around. Then you can sprinkle some of the Za’atar Seasoning and some of the Spring Salt on the zucchini. Then you’ll drizzle it with Avocado Oil and rub them again to evenly distribute the seasoning. You’ll want to repeat this process until you have used up all of the Zucchini, Za’atar, Spring Salt, and Avocado Oil. Allow the zucchini to set on the sheet pan while you move on to the next step. This will allow the ribbons to begin softening, making them easier to thread onto the skewers.
Slicing the Sausage
While the zucchini is softening, we’ll move on to the sausage. Since you’re using fully cooked sausage, it really just needs to be heated on the grill. To make the pieces a bit bigger than just a normal “coin” slice, we’re going to cut the sausages on a bias (angle) to a thickness of about ½ of an inch.
Assembling the Skewers
I suggest using 6-inch skewers for this recipe.
The layers should be:
- Slice of Andouille
- Tri-folded Zucchini Ribbon
- Tri-folded Zucchini Ribbon
- Slice of Andouille
- Tri-folded Zucchini Ribbon
- Tri-folded Zucchini Ribbon
- Slice of Andouille
Onto each skewer, you’ll thread 1 slice of the Andouille and push it to the end. Bookending the skewers with sausage pieces will help to hold everything in place. Then you’ll take 1 Zucchini ribbon and fold it back and forth like an accordion twice–two folds, three levels. You’ll push that accordion onto the skewer and then add another one. We’ll place a second slice of Andouille in the middle, then two more zucchini accordions, and cap it off with a final piece of Andouille.
Cooking the Grilled Zucchini and Andouille Skewers
For easy transport to and from the grill, I stick the prepared skewers back on the rimmed baking sheet that I used to prep the zucchini ribbons. Since we’re talking about fully cooked meat and fresh zucchini, I’m not worried about using the same tray.
We’ll want to grill the skewers on each side (top and bottom) for approximately 7 minutes. You’re looking for nice little edges of char on the zucchini. Once done, you can remove them from the grill and serve warm. If you need to hold them until you’re ready to serve, you can keep them warm in the oven at 180°F.
Alternative Cooking Method
If you don’t have a grill or would rather keep this all indoors, you can use the oven instead. Given that oven and broiler temperatures can vary, I would set the oven to 450°F. In this case, I would also recommend using a wire rack insert in your sheet pan to keep the skewers out of any juices. I suggest starting with 10 minutes at 450°F. You can add another 5 minutes if the zucchini isn’t looking quite done. Finally, to get a little bit of char on them, you can put them under the broiler on High. I would start with 3 minutes on each side and add some time if needed.
Related Recipes
Looking for some more zucchini ideas? You should check out these recipes:
- Saucy Zucchini Biscuit Bake (Dairy Free)
- Sautéed Chicken and Zucchini Skillet
- Chilled Zucchini Cubanelle Soup
- Easy Roasted Zucchini
Wondering what else to serve with these Grilled Zucchini and Andouille Skewers? Take a look at my National Hot Dog Day Dinner Party post for some menu ideas.
Grilled Zucchini and Andouille Skewers
Ingredients
- 4 pounds Zucchini Sliced into long ribbon, preferably with a mandolin
- 2 tablespoons Za’atar I’ve been using this one from Spice + Leaf.
- 2 teaspoons Spring Salt I’ve really been enjoying this Peruvian Spring Salt. It has a coarse grain and easily dissolves. I’ve been happily using it for cooking and as a finishing salt.
- ¼ cup Avocado Oil
- 1 pound Andouille Sausages Or another fully cooked sausage of your choice
Instructions
- If using wooden skewers, set them to soak in water before you start the next step.
- Trim the ends off of 4 pounds Zucchini. Using a mandolin, slice the Zucchini into long, flat ribbons.4 pounds Zucchini
- Line a rimmed baking sheet with aluminum foil. Working in batches, lay out the zucchini ribbons, sprinkle on some of the 2 tablespoons Za’atar, some of the 2 teaspoons Spring Salt, and rub them into the zucchini. Drizzle the Zucchini with Avocado Oil and rub them again to evenly distribute the seasoning. Repeat until you have used up all of the Zucchini, Za’atar, Spring Salt, and Avocado Oil. Allow the zucchini to set on the sheet pan while you move on to the next step. This will allow the ribbons to begin softening, making them easier to thread onto the skewers.2 tablespoons Za’atar, 2 teaspoons Spring Salt, ¼ cup Avocado Oil
- Slice 1 pound Andouille Sausages on a bias to approximately ½ – inch thickness.1 pound Andouille Sausages
- Onto each skewer, thread 1 slice of Andouille and push it to the end. Then fold 2 Zucchini ribbons back and forth in thirds and thread them onto the skewer. Add another slice of Andouille, then 2 more folded Zucchini slices. Finish off the skewer with one more slice of Andouille to hold everything on the skewer.
- Set the grill to a relatively low temperature and let it get hot. (For me this reads as 450°F on my grill.)
- Grill the skewers on each side (top and bottom) for 7 minutes.
- Remove from the grill and serve warm. If you need to hold them until you’re ready to serve, you can keep them warm in the oven at 180°F.
Equipment
- Mandolin Not required, but highly recommended for slicing the zucchini.
- Heavy Duty Aluminum Foil
- Measuring Spoons
- 6-inch Skewers Soak wooden skewers in water before using.
- Wire Rack Insert for Rimmed Baking Sheet Only if cooking in the oven instead of on the grill.
Notes
- Alternative Cooking Method – Oven
- If you don’t have a grill or would rather keep this all indoors, you can use the oven instead. Reminder: oven and broiler temperatures can vary.
- Set the oven to 450°F.
- Set a wire rack insert in your sheet pan to keep the skewers out of any juices.
- Start roasting for 10 minutes at 450°F. You can add another 5 minutes if the zucchini isn’t looking quite done.
- To get a little bit of char on them, you can put them under the broiler on High. Start with 3 minutes on each side and add some time if needed.
- If you don’t have a grill or would rather keep this all indoors, you can use the oven instead. Reminder: oven and broiler temperatures can vary.
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