The zucchini and sausage skewers are delightful, quick, simple, and very tasty rolls, made with meat and vegetables in just a few minutes, perfect for dinner. I got some sausage but didn’t feel like roasting or baking it, so I grabbed a couple of zucchinis and made these delicious skewers that were a big hit! The zucchini and sausage skewers are tender and flavorful, to make them even more delicious, I coated them with cornmeal but without eggs, so the coating will be golden and crispy but much lighter. They are perfect as a main dish but also as an appetizer, great for a buffet or a cocktail party!
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Cooking methods: Oven, Electric Oven, Air Fryer
- Cuisine: Italian
- Seasonality: Spring, Summer, and Fall
Ingredients
- 1.1 lbs sausage
- 2 zucchinis
- to taste salt
- to taste cornmeal
- to taste extra virgin olive oil
Steps
The zucchini and sausage skewers are super easy and quick to prepare. First, clean the zucchinis, slice them very thinly using a mandoline, and salt them. Cut the sausage into pieces about 1.5 inches long.
Overlap two slices of zucchini, place a small piece of sausage at the base, and form a roll. Continue this way until you run out of ingredients.
Thread 4-5 rolls onto each wooden skewer and coat all the zucchini and sausage skewers in cornmeal.
Place the zucchini and sausage skewers on a baking tray, drizzle with a bit of extra virgin olive oil, and bake in a preheated oven at 390°F for about 25 minutes until they are golden.
Notes:
The zucchini and sausage skewers can be kept at room temperature for a few hours or in the fridge for a couple of days. Instead of cornmeal, you can use classic breadcrumbs, maybe seasoned with spices and/or grated Parmesan cheese.
More skewer recipes HERE
More sausage recipes HERE
