🍢 Teriyaki Zucchini Skewers: A Fresh Take on Grilled Veggies

Grilling season is here, and we’re giving your veggies a delicious makeover. These teriyaki zucchini ribbon skewers are fresh, vibrant, and full of flavor—with a perfectly balanced teriyaki glaze that caramelizes just enough on the grill.

This recipe is ideal for:

✅ Healthy grilling nights

✅ Vegetarian BBQ options

✅ Meal prep side dishes

✅ Using your multifunctional vegetable chopper to slice zucchini with ease

¼ cup low-sodium teriyaki sauce

2 tablespoons rice vinegar

1 tablespoon toasted sesame oil

1 teaspoon grated fresh ginger

1 tablespoon honey or maple syrup (optional for sweetness)

2–3 medium zucchini

Sesame seeds , chopped scallions , and red pepper flakes for garnish (optional)

Multifunctional vegetable chopper or mandoline slicer (to get thin zucchini ribbons)

Skewers (metal or soaked bamboo)

Grill or grill pan

Medium-sized bowl for marinating

In a bowl, mix the teriyaki sauce, rice vinegar, sesame oil, grated ginger, and honey (if using). Set aside a few tablespoons of the marinade for brushing while grilling.

Use your multifunctional vegetable chopper or slicer to cut the zucchini lengthwise into thin ribbons—about ⅛-inch thick. The thinner, the better for easy folding and flavor absorption.

Toss the zucchini ribbons in the marinade and let them sit for about 15 minutes . The flavors soak in quickly!

Fold each ribbon back and forth like an accordion, then thread onto the skewers. Don’t pack them too tightly—airflow helps them cook evenly.

Preheat your grill or grill pan to medium-high. Place the skewers on the grill and cook for 2–3 minutes per side , brushing with the reserved marinade. You’re looking for slight grill marks and a light char.

Remove from heat and sprinkle with sesame seeds, scallions, or red pepper flakes for extra color and flavor.

Storage: Keep leftovers in an airtight container for up to 3 days in the fridge.

Meal Prep Tip: Prep the ribbons and marinade ahead of time. Skewer just before grilling for optimal texture.

Make it a Meal: Pair with grilled tofu, rice noodles, or teriyaki chicken for a full lunch bowl.

Need some inspiration? These pairings keep the healthy theme going while adding variety to your plate.

This citrusy side brings brightness that complements the umami teriyaki glaze.

Protein-packed and lightly seasoned options balance out the sweet-savory skewers.

A refreshing, light base that keeps things plant-forward and satisfying.

Soak bamboo skewers for 30 minutes before grilling to prevent burning.

Brush lightly with oil before placing on the grill to reduce sticking.

Don’t walk away—veggies cook fast and burn quickly!

Q: Can I make these without a grill?
A: Absolutely! Use a stovetop grill pan or even a broiler. Just watch closely for that light char.

Q: How do I stop zucchini from getting mushy on the grill?
A: Thin ribbons cook fast, so 2–3 minutes per side is plenty. Overcooking causes sogginess. Using your multifunctional chopper for uniform ribbons helps keep texture consistent.

Q: Are these skewers vegan-friendly?
A: Yes! Just swap honey for maple syrup and make sure your teriyaki sauce is vegan (some contain fish sauce).

These skewers are just the beginning! Follow @VerdantCraft for easy, healthy recipes designed to fit your busy life. Don’t forget to check out our latest blog post on Shaved Cauliflower Salad —another meal prep-friendly side you’ll love.

👉 Want more plant-based grill ideas?
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