Marinated Zucchini & Tortellini Skewers! Looking for an easy appetizer to serve up at a party or bring along to a gathering? These incredibly simple skewers are just the thing! They’re crowd-pleasing, easy to make and appealing to the eye, too!
Despite the fact that I {obviously} love cooking and everything related to it, the truth is that when it comes to entertaining, I want to do as little of it as possible. Or at the very least as little active cooking as possible the day of the actual event. This revelation has come from learning the hard way that if you’re cooking while you’re entertaining, odds are you’re the only one who isn’t enjoying the company.
However, being someone that has put herself out there as a person who loves to cook also naturally comes with the consequence of not exactly being able to pick up a bunch of store-bought foods and call it a day. {What was I thinking, right?!} That’s where having an arsenal of “easy, yet impressive” recipes comes in handy because, sure, your guests deserve to have a homemade spread, but that doesn’t mean you don’t have a right to enjoy yourself at your own party!
If you’re looking or something easy to serve to your guests this long holiday weekend, look no further: These Marinated Zucchini & Tortellini Skewers are exactly the type of recipe that checks all the boxes!
Thinly sliced zucchini strips {a mandolin is the best kitchen tool for the job, but also one of the most dangerous so please use caution and don’t lose a digit} are marinated in your favorite vinaigrette {yes, I’m giving you permission to buy it at the store, no one will know}, then threaded onto skewers flanked by quick cooking fresh tortellini, grape tomatoes and fresh basil. Marinating the raw zucchini will make it pliable, allowing it to bend into those pretty ribbons on the skewer. These bites look gorgeous on a platter and go great with just about any menu.
Let’s discuss all the other reasons these Marinated Zucchini & Tortellini Skewers are pretty much a perfect party appetizer, shall we? They’re:
- Inexpensive. A container of tortellini will make quite a few of these bad boys!
- Fresh and seasonal. Yes, there’s pasta involved, but there’s also built in portion control, not to mention veggies!
- Adjustable. I’ve made versions of these before with lots of different ingredients, like olives, artichoke hearts, roasted red peppers and even cubes of cheese, if you’re not opposed to cheese on cheese. {And if you are, we can’t be friends.} Modify them to suit your taste, season and theme!
- Attractive. Half the battle of making party food is making it look appetizing, and these are stunners if I do say so myself.
- Make-ahead. Make these the day before the party and then pop those little babies onto a tray just before guests arrive. Then, as the compliments roll in, bat those lashes and purr, “Oh these old things?” 😉
- Able to be delegated. You handle the boiling of the pasta and the marinating of the zucchini, and then hand the task of skewering on to someone you need to keep busy for a little while. I mean, they asked if they could help, right?
- So good. I may or may not have eaten a few of these for dinner after this photo shoot wrapped up.
In the end, these skewers are a win-win — your guests will get something homemade with love, and you’ll love being a guest at your own party. In my opinion, that’s exactly as it should be!
What are your favorite recipes for entertaining that free up your time the day of the party? I’d love to add them to my stash!
Marinated Zucchini & Tortellini Skewers
Ingredients
- 2 medium zucchinis
- 1/3 cup your favorite vinaigrette
- 1 9 oz. package fresh tortellini {found in refrigerated section of grocery store}
- 16 grape tomatoes halved*
- Fresh basil leaves
Instructions
- Cut the ends off of the zucchini, and using mandolin or a sharp knife, thinly slice lengthwise. {I was able to get about 8 slices from 1 zucchini, but this will depend on the thickness.}
- Cut the longer strips in half, then place them a zip top bag and pour in the vinaigrette. Gently massage the bag to ensure that all the pieces are coated. {You can use store bought, or make your own. I made my own using 1/4 cup olive oil, 1 tablespoon lemon juice, 1/2 teaspoon dried dill weed, 1 minced clove of garlic, and 1/8 teaspoon salt whisked together.} Refrigerate for at least an hour, and up to 3 hours.
- Meanwhile, make the tortellini according to package directions. {The one I bought took 7 minutes.} Drain and cool slightly, then toss with a few teaspoons of olive oil to coat them -- this will help them not to stick to one another.
- When you're ready to start skewering, pour the marinade from the bag of zucchini into the bowl with the tortellini and toss gently to coat.
- To assemble: Skewer a basil leaf, then a piece of zucchini, a piece of tortellini, and then a grape tomato. Repeat one more time or place as many pieces onto the skewer as desired, then end with another basil leaf. Repeat with all 16 skewers.
- Refrigerate until ready to serve with extra vinaigrette or a balsamic glaze for drizzling.
