Ingredients:
- 6 bamboo skewers, soaked in water
- 6 medium-small zucchini
- vegetable oil, for the grill grates
- 8 Tbsp. butter or olive oil
- 1 garlic clove, minced
- 1 tsp. Onion powder
- 1 tsp. Italian seasoning
- 1 tsp. grated lemon zest
- Kosher salt
Directions:
- Melt butter in small saucepan over medium heat. Add seasonings, garlic clove and lemon. Cook for about 3 minutes. Let cool.
- Cut off and discard the ends of the zucchini. Using a mandolin outfitted with a finger guard, thinly slice one zucchini lengthwise into sliced ribbons, ⅛ inch thick. Lay the slices flat on a sheet pan. Lightly brush the tops with enough butter to lightly coat.
- Divide slices into 6 skewers. Fold a zucchini slice into an accordion shape and thread it onto a soaked bamboo skewer. Continue threading until all the slices from the zucchini are on the skewers. You should wind up with 6 skewers.
- Brush or scrape the grill grate clean and oil it with a tightly folded paper towel dipped in vegetable oil and drawn across the bars of the grate with tongs.
- Arrange the zucchini kebabs, skin sides down, on the grate. Grill, basting with any remaining butter and turning to evenly brown, until singed at some of the edges, 1 to 2 minutes per side for a total of about 5 minutes.
- Season with salt if needed and serve.
