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Marinated Zucchini & Tortellini Skewers

Tender fresh-made cheese tortellini, thin zucchini ribbons, ripe cherry tomatoes, and fragrant basil make these delectable Zucchini & Tortellini Skewers a super easy party appetizer. Make ahead of time, or whip them up day-of for a crowd-pleasing treat.
Prep Time1 hr 30 mins
Cook Time7 mins
Total Time1 hr 37 mins
Course: Appetizer, Main Course
Cuisine: American
Keyword: tortellini, zucchini
Servings: 16 skewers
Author: The Kitchen Prep

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.

Notes

*The grape tomatoes I used were on the large side, so I halved them, but there's no need if yours are a perfectly poppable size.