Marinated Zucchini Tortellini Skewers Recipes
GRILLED ZUCCHINI SKEWERS
Provided by Giada De Laurentiis
Time 25m
Yield 14 rolls
Number Of Ingredients 5
Steps:
- Preheat a grill pan over medium-high heat.
- On a rimmed baking sheet, toss the zucchini strips with the olive oil and salt. Grill the zucchini until just soft, about 45 seconds per side. Don't worry about the grill marks at this point. Remove to a board and lay out the strips.
- Lay the strips of zucchini on a board. Roll 1 cube of cheese in 1 strip of ham, then position the ham and cheese roll on a zucchini strip so the exposed ends of the cheese will be rolled up in the zucchini, preventing it from squeezing out. Roll the zucchini around the ham and cheese roll. Use 2 skewers to secure the roll. Repeat with the remaining ingredients, placing 2 rolls on every pair of skewers. Place the skewers back on the grill and grill until just warmed through and grill marks have formed, about 1 minute per side. Serve warm.
MARINATED ZUCCHINI & TORTELLINI SKEWERS
Tender fresh-made cheese tortellini, thin zucchini ribbons, ripe cherry tomatoes, and fragrant basil make these delectable Zucchini & Tortellini Skewers a super easy party appetizer. Make ahead of time, or whip them up day-of for a crowd-pleasing treat.
Provided by The Kitchen Prep
Categories Appetizer Main Course
Time 1h37m
Number Of Ingredients 5
Steps:
- Cut the ends off of the zucchini, and using mandolin or a sharp knife, thinly slice lengthwise. {I was able to get about 8 slices from 1 zucchini, but this will depend on the thickness.}
- Cut the longer strips in half, then place them a zip top bag and pour in the vinaigrette. Gently massage the bag to ensure that all the pieces are coated. {You can use store bought, or make your own. I made my own using 1/4 cup olive oil, 1 tablespoon lemon juice, 1/2 teaspoon dried dill weed, 1 minced clove of garlic, and 1/8 teaspoon salt whisked together.} Refrigerate for at least an hour, and up to 3 hours.
- Meanwhile, make the tortellini according to package directions. {The one I bought took 7 minutes.} Drain and cool slightly, then toss with a few teaspoons of olive oil to coat them -- this will help them not to stick to one another.
- When you're ready to start skewering, pour the marinade from the bag of zucchini into the bowl with the tortellini and toss gently to coat.
- To assemble: Skewer a basil leaf, then a piece of zucchini, a piece of tortellini, and then a grape tomato. Repeat one more time or place as many pieces onto the skewer as desired, then end with another basil leaf. Repeat with all 16 skewers.
- Refrigerate until ready to serve with extra vinaigrette or a balsamic glaze for drizzling.
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