Grilled Zucchini and Andouille Skewers
With great depth of flavor from the za’atar, spring salt, and andouille sausage, these Grilled Zucchini and Andouille Skewers are perfect to serve at your next dinner party or get-together.
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Servings: 12
Calories: 192kcal
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.
Your Own Recipe Notes
Nutrition
Nutrition Facts
Grilled Zucchini and Andouille Skewers
Amount per Serving
Calories
192
% Daily Value*
Fat
15
g
23
%
Saturated Fat
4
g
25
%
Trans Fat
0.1
g
Polyunsaturated Fat
3
g
Monounsaturated Fat
8
g
Cholesterol
33
mg
11
%
Sodium
708
mg
31
%
Potassium
531
mg
15
%
Carbohydrates
6
g
2
%
Fiber
2
g
8
%
Sugar
4
g
4
%
Protein
9
g
18
%
Vitamin A
321
IU
6
%
Vitamin C
27
mg
33
%
Calcium
35
mg
4
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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