Swordfish Skewer with Charred Zucchini

Ingredients

• Juice and zest of 1 lemon
• 1/4 cup olive oil
• 1 garlic clove, crushed
• 1/4 cup chopped fresh basil
• 1 pound baby zucchini, halved lengthwise and flesh side scored
• 1 pound swordfish steaks, skinned and cut in 3/4-inch cubes
• 2 lemons quartered into wedges
• 4 bamboo skewers, soaked in cold water (soaking prevents them from catching fire)
• Black pepper