- 2 round zucchini (10 ounces each), each cut into six 1/3-inch-thick rounds
- 2 tablespoons extra-virgin olive oil
- 2 garlic cloves, minced
- 1 tablespoon chopped parsley
- Salt and freshly ground white pepper
Cooking Instructions:
- Push one 8-inch skewer horizontally through 2 zucchini slices; keeping another skewer parallel, push it through the slices to secure. Repeat to form 6 kebabs.
- Brush with the olive oil and transfer to a dish. Sprinkle with the garlic and parsley, season with salt and white pepper and let marinate at room temperature for 30 minutes.
- Grill over a hot fire for about 2 minutes per side, or until lightly charred and just tender.