Zucchini ribbon skewers with tomato fetta salad

Increase your vegie intake in the tastiest way possible.

  • 25 mins cooking
  • Serves 4
  • Print


  • 3 medium zucchini (360g)
  • 125 grams cherry tomatoes, halved
  • 125 grams fetta, crumbled
  • ¼ cup coarsely chopped fresh flat-leaf parsley
  • 2 teaspoons coarsely grated lemon rind
  • 2 tablespoons extra virgin olive oil
  • 1½ tablespoons lemon juice


  • 1
    Cut zucchini lengthways into ribbons; thread ribbons onto 12 skewers.
  • 2
    Cook zucchini skewers on heated oiled grill plate (or grill or barbecue), for 30 seconds each side or until lightly charred and just tender.
  • 3
    Combine tomato, fetta, parsley and rind on a platter. Top with skewers, drizzle with combined oil and juice.


Use a vegetable peeler to cut the zucchini into long thin ribbons.

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