8 zucchinis, thinly sliced lengthways
½ cup crunchy peanut butter
165 ml lite coconut milk
2 tbsp sweet chilli sauce
2 tsp light soy sauce (or gluten-free alternative)
- Preheat a barbecue grill over medium heat. Place zucchini in a bowl with ¼ cup olive oil and season well with salt and pepper. Toss well to coat in oil.
- Grill zucchini slices on the barbecue or in a chargrill pan for 2-3 min each side or until lightly charred and just tender. Transfer to a plate, cool slightly. Weave 2-3 zucchini slices onto each of 20 soaked bamboo skewers.
- Meanwhile, make the satay sauce. Place peanut butter, coconut milk, chilli sauce and soy sauce into a food processor or blender, mixing until smooth. Serve zucchini sticks drizzled with warm satay sauce. Garnish with chopped fresh peanuts if desired.