World’s Easiest Kabobs with Grilled Zucchini and Sausage
It just doesn’t get much easier than these Grilled Zucchini and Sausage Kabobs! And these tasty kabobs are low-carb, Keto, gluten-free (with gluten-free sausage), dairy-free, and South Beach Diet Phase One. Use theRecipes-by-Diet-Type Indexto find more recipes like this one.
It’s summer at last, which means it’s time to be breaking out the grill, and unless you’re brand new to my blog, it’s probably pretty obvious that I love grilling. But some nights you just want an easy dinner, so I hope you enjoy this updated recipe for what I call World’s Easiest Grilled Zucchini and Sausage Kabobs. I’ve been making variations on this theme for years any time I want a quick easy dinner.
In this post I share some tricks for maximum flavor from these Grilled Zucchini Sausage and Kabobs, depending on how much time you want to invest, but even if you just stick the sausage and veggies on skewers, brush with Italian salad dressing, and grill, this is a pretty good tasting dinner that’s easy and healthy. And if you’re a fan of kabobs, check out 20 Low-Carb Kabobs or Skewers for the Grill for more tasty ideas!
I call this recipe Zucchini and Sausage Kabobs, because the red bell peppers (or red onions) are definitely optional, but they’re good if you have some. If you have time, cut up veggies in advance and marinate in a little bit of Italian salad dressing for a few hours. Cutting the veggies in same size, same shape pieces will give better results here.
When it’s time to assemble kabobs, drain the marinated veggies. (You can skip the marinating step entirely and just brush the vegetables with dressing, but marinating does add more flavor.)
When we cut the sausage and zucchini we tried to create flat sides so we could get some grill marks; notice that the individaal pieces were carefully put on the skewers so the flat side was facing out. Any pre-cooked sausage will work for this recipe. I’ve made this many times with beef sausages from Costco; use chicken or turkey sausage if you prefer. (5th Street Grill Italian Turkey Sausage or Sabatinos Smoked Mozzarella Chicken Sausage with Artichokes and Garlic would both be good in this recipe. Look for gluten-free sausage if needed.)
When you’re ready to cook, preheat grill to medium, and spray with non-stick spray if desired. Cook the kabobs, turning several times, until the sausage is nicely browned and the vegetables are starting to soften but still slightly tender-crisp, about 15 minutes.
More Tasty and Easy Kabobs on the Grill:
Ultra Easy Pesto Lemon Chicken Kabobs ~ Kalyn’s Kitchen
Chicken Caesar Kabobs ~ Taste and Tell
Low-Carb Steak and Mushroom Kabobs ~ Kalyn’s Kitchen
Sausage, Onion, and Mushroom Kabobs ~ Kayotic Kitchen
World’s Easiest Grilled Zucchini and Sausage Kabobs
It just doesn’t get much easier than these Grilled Zucchini and Sausage Kabobs!
- Using double skewers or wider blade-type skewers like I used in the new photos will make these kabobs much easier to turn on the grill. (My skewers are from Turkey; if you ever make it there be sure to get some!
- pre-cooked pork, beef, chicken, or turkey sausages, 1 per person
- medium-size zucchini, 1 per person (use zucchini that’s close to the same diameter as the sausage if possible)
- Optional: red bell pepper pieces or red onion pieces to alternate with the sausage and zucchini
- Italian salad dressing with soybean oil or olive oil for marinating kabobs or brushing on as you grill (choose dressing with not more than 1 or 2 carbs per serving for South Beach Diet or low-carb diets)
Instruction if you’re marinating vegetables:
- Cut zucchini and any other vegetables you’re using into same-size pieces, cutting some flat edges and making the zucchini slightly smaller than you’ll cut the sausage.
- Put vegetables into Ziploc bag and pour in enough Italian dressing to moisten all the vegetables. (I used about 1/4 cup Newman’s Own Olive Oil and Vinegar Dressing for the veggies in the photo; this is the brand I always use if I have it.)
- Let vegetables marinate for an hour or so, or even all day if desired. (Refrigerate if marinating for more than an hour.)
Instructions to cook kabobs:
- Brush gas or charcoal grill grates with olive oil or spray with non-stick spray and preheat grill or broiler to medium heat (you can hold your hand there about 3 seconds at that heat.)
- Cut sausage into chunks, about five pieces per sausage.
- Drain marinated vegetables, or cut vegetables into pieces if you didn’t marinate.
- Thread sausage and vegetables onto skewers, alternating, and putting the skewer through the skin of the sausage and veggies so they won’t spin around and arranging them with a flat side facing out for best grill marks.
- You can brush kabobs with Italian Salad Dressing if you didn’t marinate the vegetables.
- Grill kabobs over medium heat, turning frequently. Kabobs are done when sausage is browned but zucchini and other vegetables are barely tender, about 15 minutes.
- Serve hot.
Recipe created by Kalyn.All images and text ©
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
To make Grilled Zucchini and Sausage Kabobs suitable for the South Beach Diet, use lower-fat pre-cooked chicken or turkey sausage. If you’re using lower-fat sausage, be extra careful to oil the grill before you heat it, and you may want to brush the sausage pieces with olive oil to prevent sticking. The recipe would also be suitable for low-carb eating plans, many of which may prefer full-fat sausage. Choose Italian dressing with not more than 1 or 2 grams of carbs for South Beach or low-carb diets.
Find More Recipes Like This One:
Use the Recipes by Diet Type index page to find more recipes suitable for a specific eating plan. You can also Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.
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