Chicken Skewer with Walnut Skordalia

Ingredients

• 1 cup coarsely chopped spinach, washed and dried
• 1/2 cup fresh bread crumbs
• 3/4 cup plus 2 tablespoons walnuts, toasted
• 1/2 cup extra virgin olive oil
• 3 garlic cloves, minced
• 1 teaspoon lemon juice or white wine vinegar
• Kosher salt and freshly ground black pepper
• 4 chicken breasts, boned, skinned and trimmed, about 10 to 12 ounces each
• 2 zucchini, about ¾ pound
• 12 bamboo skewers, 10-inches long, soaked in cold water 30 minutes
• 2 tablespoons extra virgin olive oil