Grilled Zucchini Skewers with Jalapeno Yogurt Dipping Sauce

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  • Level: Easy
  • Total: 35 min
  • Active: 35 min
  • Yield: 4 servings
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Jalapeno Yogurt Dipping Sauce:

8 jalapenos, stems removed

Canola oil, for brushing 

Kosher salt and freshly ground black pepper 

1 cup fresh parsley leaves 

1/2 cup fresh cilantro leaves 

1/4 cup grated Parmesan 

2 tablespoons pine nuts 

1/4 to 1/3 cup olive oil 

2 cups nonfat or 2-percent Greek yogurt 

Zucchini Skewers:

3 medium zucchini, cut into 1-inch-thick rounds

Canola oil, for brushing 

Kosher salt and freshly ground black pepper 

Olive oil, for drizzling


Special equipment:
ten or twelve 10-inch skewers, soaked for 30 minutes
  1. For the jalapeno yogurt dipping sauce: Heat the grill to high. Brush the jalapenos with canola oil and sprinkle with salt and pepper. Grill, covered, turning occasionally, until charred on all sides and tender, 8 to 10 minutes. Remove to a cutting board; leave the grill on.
  2. Halve the jalapenos lengthwise and remove the seeds; leave the skin on. Put the jalapenos in a food processor with the parsley, cilantro, Parmesan, pine nuts and some salt and pepper; pulse until roughly chopped. With the machine running, drizzle in the olive oil until the mixture is smooth and thick. Taste and season as desired. Put the yogurt in a bowl and whisk until smooth. Swirl the pesto into the yogurt and set aside.
  3. For the zucchini skewers: Thread 3 or 4 zucchini rounds onto two parallel skewers, so that the cut sides will lay flat on the grill. Brush the zucchini with canola oil and season with salt and pepper. Grill, uncovered, until charred and tender, 2 to 3 minutes per side. Transfer to a platter and drizzle with some olive oil. Serve with the jalapeno yogurt sauce.