Recipe for: Grilled Zucchini Skewers with Cherry Tomatoes and Goat Cheese with Mint Dressing - photo 1
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Recipe for: Grilled Zucchini Skewers with Cherry Tomatoes and Goat Cheese with Mint Dressing

Snacks Vegetarian Dishes 40 min Easy 0 views ~18.66 PLN * - (0)
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Description

Light, summery skewers combine delicate, slightly sweet zucchini with juicy cherry tomatoes and creamy goat cheese. Served with a refreshing mint-lemon dressing that adds freshness and highlights the natural sweetness of the vegetables. This dish is perfect as a fit snack for a garden party, a grill dinner, or a light lunch. The composition is visually appealing due to the contrast of green, red, and white; texturally it combines the crunch of browned zucchini and the softness of cheese. The recipe is simple for beginners — we describe the steps in detail: cutting, marinating, skewering, and checking the degree of doneness.

Ingredients Used

Ingredients (10)

Servings:
4
  • Zucchini 1.6 pcs (~400 g)
  • Cherry tomato 320 g
  • Ser kozi 150 g
  • Mint 30 g
  • Olive oil 30 ml
  • Lemon 0.4 pcs (~30 g)
  • 🌿 Spices
  • Salt 2 g
  • Black pepper 2 pinch (~1 g)
  • ✨ Optional
  • Honey 5 ml
  • Arugula 40 g
💰 Estimated dish cost: ~18.66 PLN (4.67 PLN/serving)
* Prices missing for some ingredients

💡 Click an ingredient to mark it as used

Preparation steps

Preparing the vegetables

1

Wash the zucchini and cherry tomatoes. Cut the zucchini in half lengthwise, then slice each half into pieces about 6-8 mm thick. Leave the cherry tomatoes whole; if they have stems, remove them. Chill the goat cheese in the refrigerator for 10-15 minutes to make it easier to cut, then cut it into pieces similar in size to the zucchini slices (about 1.5-2 cm thick).

Ingredients: Zucchini, cherry tomato, Ser kozi
Use a sharp kitchen knife and a cutting board with a non-slip surface. If you have a large zucchini with tough seeds, cut the slices in half to even out the texture.

Dressing

2

In a small bowl, pour in olive oil (30 g), add lemon juice (30 ml), finely chopped mint leaves (about 10 g from a bunch), a pinch of salt (2 g) and pepper (1 g). If you want a touch of sweetness, add honey (5 g). Whisk vigorously with a fork for 20-30 seconds until the ingredients are combined and a slightly emulsified sauce forms.

Ingredients: Olive oil, Lemon, mint, Salt, Black pepper, Honey
Use a small bowl and a fork or whisk. If you have a mortar, you can first lightly crush the mint leaves with salt to release the aroma. Check the taste — the dressing should be fresh and slightly tangy.

Marinating zucchini

3

Place the zucchini slices in a large bowl. Drizzle with 1/3 of the prepared dressing and gently mix by hand or with a spatula to ensure each slice is lightly coated. Let sit for 10 minutes for the zucchini to absorb the mint-lemon flavor.

Ingredients: Zucchini, Olive oil, Lemon, mint
Use a large bowl so the slices do not overlap. Do not pour too much dressing — just a light coating is enough for the zucchini to absorb the flavor.

Skewering

4

Prepare 8-12 skewers (if using wooden ones, soak them in water for 15-20 minutes to prevent burning). On each skewer, alternately thread: a slice of zucchini, a piece of goat cheese, a cherry tomato, a slice of zucchini. Repeat until the skewer is filled, leaving about 2 cm of free space at the ends.

Ingredients: Zucchini, Ser kozi, cherry tomato
Use sticks that are at least 20 cm long. Skewer gently so that the zucchini slice does not break — insert the stick close to the edge of the slice and move it smoothly.

Heating the grill/frying

5

Preheat the grill or grill pan to medium-high heat (about 200-220°C). If you are using a charcoal grill, wait until the coals are covered with a light ash. Grease the grill or pan with a thin layer of oil (you can brush it on).

Ingredients: Olive oil
The best is a grill pan with a large surface area or an outdoor grill. If you are using an electric grill, set the temperature to about 200°C. Use a silicone brush to spread the oil.

Grilling

6

Place the skewers on a preheated grill or pan. Grill for 2-3 minutes on each side — the goal is to achieve golden stripes and slightly soften the zucchini, while the cheese should remain shaped (not completely melted). Turn the skewers every 2-3 minutes for even browning. The entire process takes about 8-12 minutes.

Ingredients: Zucchini, cherry tomato, Ser kozi
Watch the edges of the cheeses — if they start to ooze, take the skewers off earlier. The best effect is achieved by avoiding high, flaming temperatures that will burn the outer layer.

Finishing and serving

7

Transfer the hot skewers to a plate lined with arugula (if using). Mix the remaining dressing well and drizzle it evenly over the skewers (serve the rest of the dressing separately). Sprinkle with freshly ground pepper and optionally a few finely chopped mint leaves for decoration.

Ingredients: Arugula, mint, Black pepper, Olive oil
Use tongs to transfer the skewers to avoid burns. Drizzling the dressing just before serving will preserve the freshness of the mint and the aroma of lemon.

Serving

8

Serve the skewers immediately while they are still slightly warm — the zucchini should be soft but firm, the tomatoes slightly softened and juicy, and the goat cheese creamy. As sides, you can serve a slice of whole grain bread or a small bowl of natural yogurt with herbs.

Ingredients: Ser kozi, cherry tomato, Zucchini
It's best to serve immediately. If you're serving at a party, prepare the skewers in advance (up to the point of assembling) and briefly heat them just before serving.

Fun Fact

💡

Cherry tomatoes and zucchini are classic summer ingredients in Mediterranean cuisine; combining them with goat cheese has its roots in the traditions of French and Mediterranean cooking, but the mint dressing gives the dish a fresh, Northern European touch.

Best for

piknik letnie przyjęcie w ogrodzie lekki lunch

Tips

🍽️ Serving

Serve warm, directly after grilling. Arrange the skewers on a bed of arugula and drizzle with additional dressing. For a heartier version, serve with a slice of whole grain bread or a small portion of barley with herbs.

🥡 Storage

DO NOT store with the dressing for longer than 24 hours. Separate the skewers from the arugula and store in the refrigerator in an airtight container for up to 24 hours. Reheat briefly on a grill pan for 1-2 minutes on each side; multiple reheating of goat cheese is not recommended.

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