Ingredient Vegetable Squash Zucchini Teriyaki Zucchini Ribbon Skewers 5.0 (3) 3 Reviews Teriyaki sauce coats these gorgeous zucchini skewers for a flavorful vegetarian dish that anyone will love. If you don’t have a mandoline, a vegetable peeler will work just as well to create the zucchini ribbons. Be sure not to slice them too thin or they will disintegrate; too thick and they will crack when you try to fold them. By Melissa Gray-Streett Melissa Gray-Streett A graduate of the Culinary Institute of America, Melissa Gray-Streett trained in traditional French-style cooking, restaurant and front-of-house management. Since transitioning to recipe development and food styling in 2015, Melissa has developed over 1,500 original recipes and styled over 300 photo shoots. EatingWell's Editorial Guidelines Published on August 28, 2024 Reviewed by Dietitian Emily Lachtrupp, M.S., RD Reviewed by Dietitian Emily Lachtrupp, M.S., RD Emily Lachtrupp is a registered dietitian experienced in nutritional counseling, recipe analysis and meal plans. She's worked with clients who struggle with diabetes, weight loss, digestive issues and more. In her spare time, you can find her enjoying all that Vermont has to offer with her family and her dog, Winston. EatingWell's Editorial Guidelines Save Rate PRINT Share Active Time: 45 mins Total Time: 45 mins Servings: 4 Nutrition Profile: Gut Healthy Mediterranean Diet Nut-Free Dairy-Free Vegetarian Egg-Free Jump to Nutrition Facts Photographer: Robby Lozano, Food Stylist: Melisa Gray, Prop Stylist: Abigail Armstrong Cook Mode (Keep screen awake) Ingredients 4 medium zucchini (about 8 oz. each), trimmed ½ cup low-sodium teriyaki sauce 1 tablespoon rice vinegar ¼ teaspoon salt ¼ teaspoon crushed red pepper 1 tablespoon extra-virgin olive oil 2 cups hot cooked brown rice Sliced scallions for garnish (optional) Toasted sesame seeds for garnish (optional) Directions Using a mandoline or vegetable peeler, make long, ⅛-inch-thick strips from 4 zucchini, about 100 ribbons total. Photographer: Robby Lozano, Food Stylist: Melisa Gray, Prop Stylist: Abigail Armstrong Working with 1 ribbon at a time, gently fold it into a W shape and thread onto an 8-inch metal skewer, piercing through the center of each fold. Repeat with the remaining zucchini ribbons to create 8 skewers with 12 to 14 ribbons on each. Photographer: Robby Lozano, Food Stylist: Melisa Gray, Prop Stylist: Abigail Armstrong Whisk ½ cup teriyaki sauce, 1 tablespoon vinegar and ¼ teaspoon each salt and crushed red pepper together in a small bowl. Heat 1 tablespoon oil in a large cast-iron skillet over high heat. Working in 2 batches, add 4 of the skewers, folded-side down; cook, flipping once, until just lightly browned on both sides, about 2 minutes. Remove to a plate. Repeat with the remaining 4 skewers. Photographer: Robby Lozano, Food Stylist: Melisa Gray, Prop Stylist: Abigail Armstrong With the remaining 4 skewers still in the skillet, reduce heat to medium. Pour the teriyaki mixture over the skewers; cook, turning frequently, until well coated, about 1 minute. Remove the skewers to a plate. Add the remaining 4 browned skewers to the pan; cook over medium heat, turning frequently, until the sauce is slightly thickened and the skewers are coated, about 1 minute. Photographer: Robby Lozano, Food Stylist: Melisa Gray, Prop Stylist: Abigail Armstrong Serve the skewers over rice; drizzle with any remaining sauces. Garnish with scallions and/or sesame seeds, if desired. Photographer: Robby Lozano, Food Stylist: Melisa Gray, Prop Stylist: Abigail Armstrong To make ahead Make the zucchini ribbons (Step 1) and refrigerate in an airtight container for up to 1 day. Equipment 8 (8-inch) metal skewers EatingWell.com, August 2024 Save Rate Print Nutrition Facts (per serving) 202 Calories 5g Fat 34g Carbs 7g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Serving Size 2 skewers & 1/2 cup rice Calories 202 % Daily Value * Total Carbohydrate 34g 12% Dietary Fiber 4g 14% Total Sugars 9g Added Sugars 6g 12% Protein 7g 13% Total Fat 5g 6% Saturated Fat 1g 4% Cholesterol 0mg 0% Vitamin A 114µg Vitamin C 26mg 29% Vitamin D 0µg Vitamin E 1mg 5% Folate 63µg Vitamin K 11µg Sodium 779mg 34% Calcium 55mg 4% Iron 2mg 11% Magnesium 103mg 25% Potassium 688mg 15% Zinc 1mg 12% Vitamin B12 0µg Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate. * Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.) (-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.