You know the dish. The one that takes just a few minutes to make, is crazy healthy, and is one of your family’s favorite? The one you are almost too embarrassed to gloat about because it’s that easy? Yup. These zucchini and squash kabobs are easy to make, you can throw them on the grill, and they are also paleo and keto-approved. Be sure to make extra for leftovers. Add this recipe to your zucchini favorites!
Ahhhh… the time of year when your garden, neighbor’s garden, farmer’s market, and CSA are all over-flowing with zucchini and squash. Why is it that zucchini and squash are so abundant? They are easy to grow and seem to be everywhere. I mean… when was the last time you heard of an overabundance of an eggplant harvest?
Add these zucchini kabobs to your list of zucchini recipes to make. It’s embarrassingly simple to make. Like… I feel guilty when my family digs in and asks for more. Ok. I don’t feel guilty. I just like knowing I’m supporting the garden to fork movement and keeping my family healthy.
In Case You Were Wondering
In case you were wondering, zucchini is a squash. Yellow squash, or summer squash, is also a squash. Zucchini is green, while yellow squash is yellow. That would be a bit weird if yellow squash was red or purple, wouldn’t it? Good thing they call it yellow squash. The French call zucchini “courgette.” And now you have your new factoid of the day.
The zucchini plants in our garden grew like crazy, but we had some problems with the harvest this year. I’m trying to plant more flowers to attract more bees for pollination. Maybe that was it? This year, I walked around with a Q-tip, manually taking the pollen from the boy flowers to the girl flowers. It felt so forced and invasive. Like I was intruding on their sexy time or something. AWK-WARD!
But it worked, and despite some issues with the harvest, we were still able to salvage some very delicious zucchini.
Zucchini Kabobs Recipe and Resources
I’m not even giving you a recipe card for the Zucchini Kabobs. They are THAT easy!
Zucchini and Yellow Squash
Cut up zucchini and squash into bite-size chunks.
Place in sealed plastic bag and marinate with dressing.
Grill for 15-20 minutes until done.
Be careful, as the metal skewer will be VERY hot!
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Love, hugs, and supporting farm to fork.HERE.