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KIWI magazine

Zucchini, Mini Pepper, and Pesto Skewers

The brightly colored mini peppers used in this recipe offer a fun—and super-healthy—addition to your backyard barbecue.


  • 12 mini peppers
  • 4 Tablespoons basil pesto
  • 12 small chunks or balls of mozzarella
  • 1 zucchini, cleaned and cut into ¹⁄³-inch slices
  • 1 summer squash, cleaned and cut into ¹⁄³-inch slices
  • 2 Tablespoons olive oil
  • Salt and pepper


  1. Preheat the grill.
  2. Place the peppers on a work surface. Slice off the tops and remove the seeds. Place a teaspoon of pesto and one chunk of mozzarella in each pepper.
  3. Thread the peppers, zucchini, and squash onto six presoaked skewers. (The peppers will stay together when threaded.)
  4. Brush the skewers with olive oil and more pesto and place on the preheated grill. Cook until the cheese oozes and the vegetables are cooked and golden.
6 servings
Per serving: 273 calories, 16g fat, 19g protein, 14g carbohydrates, 3g fiber, 8g sugar

Super Skewers

We used eco-friendly bamboo skewers ($1.50 for 100, and snipped off the sharp points before serving. To prevent any wooden skewers from burning, soak them for at least an hour before grilling.
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