Zucchini Tomato Skewers with Fresh Herb Dressing

Zucchini Tomato Skewers with Fresh Herb Dressing

Add these easy and delicious Zucchini Tomato Skewers with Fresh Herb Dressing to any summertime grilling menu!

It has begun!

After a week of hazy and hot weather – our backyard garden is starting to yield zucchini and the very first of our sweet cherry tomatoes! It’s just a matter of time before we have more zucchini, summer squash, and tomatoes than we know what to do with – and I can’t wait!

(Fair warning: New zucchini and tomato recipes are coming soon to A Family Feast!)

So, on those nights when you are firing up the grill – why not make these healthy and delicious Zucchini Tomato Skewers with Fresh Herb Dressing?

This colorful dish looks super fancy – but it is easy enough for any night of the week. Simply slice your zucchini into thin, long strips (this inexpensive mandoline works great) – then thread the strips onto skewers along with cherry tomatoes.

Brush the Zucchini Tomato Skewers with a little bit of oil – then quickly grill just for a minute or two on each side until the zucchini and tomatoes soften and pick up a slight char.

Once cooked, serve your Zucchini Tomato Skewers with a Fresh Herb Dressing made from oregano and parsley, plus lemon juice, Dijon mustard, garlic, shallots, and a little bit of jalapeño for some gentle heat.

We used a mix of red and yellow cherry tomatoes to give our Zucchini Tomato Skewers with a Fresh Herb Dressing a colorful look – but any favorite cherry tomato variety will work for this easy side dish.

PrintZucchini Tomato Skewers with Fresh Herb Dressing

Prep Time: 1 hour 30 minutes

Cook Time: 5 minutes

Total Time: 1 hour 35 minutes

Ingredients

  • 2 medium-to-large zucchinis
  • 24 red cherry tomatoes
  • 24 yellow or orange cherry tomatoes
  • 1 tablespoon red wine vinegar
  • 1 teaspoon lemon juice
  • 1/8 teaspoon kosher salt
  • 1 teaspoon garlic, minced
  • ½ teaspoon Dijon mustard
  • 2 teaspoons shallots, minced
  • 1 teaspoon fresh oregano, chopped (Or half that of dried)
  • ½ cup fresh Italian flat leaf parsley
  • 2 tablespoons extra virgin olive oil
Read the whole recipe on A Family Feast