If you’re craving a dish that feels fresh, vibrant, and packed with textures and flavors, you’re going to love this Grilled Zucchini with Mint Yogurt and Dukkah Recipe. It’s a fantastic way to highlight zucchini’s natural sweetness while adding the herbal brightness of mint and the irresistible crunch and spice of dukkah. This recipe offers a perfect balance between grilled warmth and cooling yogurt, making it an ideal side or even a light main that’s bursting with personality and cheer.
Ingredients You’ll Need
These ingredients are simple yet truly essential. Each one plays a unique role, from the cool creaminess of Greek yogurt to the fragrant crunch of dukkah, bringing the dish to life with color, taste, and texture.
- Mint leaves (1/2 cup, divided): Fresh mint lifts the dish with bright, aromatic notes that complement the creamy yogurt and charred zucchini perfectly.
- Plain Greek yogurt (1 cup): This provides a tangy, creamy base that balances the spices and smoky grill flavors beautifully.
- Fresh-squeezed lemon juice (2 tablespoons, divided): Lemon juice adds a zesty freshness that awakens every bite.
- Dukkah spice (3 tablespoons, divided): An irresistible Egyptian spice blend that gives crunch, warmth, and nutty depth.
- Salt (1 1/2 teaspoons, divided): Enhances all the flavors and draws out zucchini’s natural sweetness.
- Zucchini (2 medium, about 10 ounces): Cut into strips, zucchini is the hearty yet tender base that carries all the flavors.
- Olive oil (2 tablespoons): Helps the zucchini char beautifully on the grill and keeps it juicy.
- Sumac (1/2 teaspoon): Adds a tangy, slightly fruity note on top for the perfect finishing touch.
How to Make Grilled Zucchini with Mint Yogurt and Dukkah Recipe
Step 1: Heat Your Grill or Grill Pan
Start by heating your grill pan over medium-high heat, or if you’re lucky enough to have a BBQ, set it to high. This initial heat is essential to get those gorgeous grill marks on the zucchini while locking in its natural moisture.
Step 2: Prep the Mint
Take your mint leaves and chop 1/4 cup coarsely and the other 1/4 cup very fine. The finely chopped mint will incorporate into the yogurt, while the coarser mint acts as a fresh garnish that bursts with flavor.
Step 3: Make the Mint Yogurt
In a medium bowl, mix together the finely chopped mint, Greek yogurt, 1 tablespoon lemon juice, 1 tablespoon dukkah, and 1/2 teaspoon salt. Stir everything until it’s well combined; this yogurt will be the creamy, tangy bed your grilled zucchini rests on.
Step 4: Prepare the Zucchini
Place your zucchini strips into a large bowl, drizzle with olive oil and the remaining salt, then toss everything to coat the pieces evenly. The olive oil helps the zucchini grill without sticking, while the salt enhances its natural flavors as it cooks.
Step 5: Grill the Zucchini
If using a grill pan, arrange the zucchini strips in a single layer without crowding to ensure even cooking and nice grill marks. For those on a barbecue, lower the heat to medium-high and place your zucchini across the grill grates, closing the lid to speed up cooking.
Step 6: Cook Until Just Right
Let the zucchini cook for 4 to 5 minutes on each side. You’ll know it’s ready when the zucchini becomes translucent and you see beautiful grill marks. This stage is where the magic happens—the heat softens the zucchini while adding that smoky charred flavor.
Step 7: Assemble the Dish
While the zucchini cooks, spread the mint yogurt evenly across a large plate or a shallow bowl to create a creamy base. Then, arrange the warm zucchini sticks on top and sprinkle with sumac, the remaining dukkah, coarsely chopped mint, and a splash of lemon juice. Serve immediately to enjoy the contrast of warm grilled zucchini and cool, tangy yogurt.
How to Serve Grilled Zucchini with Mint Yogurt and Dukkah Recipe
Garnishes
Adding extra fresh mint leaves on top brings a pop of green and an invigorating aroma, while a sprinkle of sumac adds that tangy pop that ties all the flavors neatly together. Don’t forget the dash of dukkah for crunch and an extra layer of spicy nuttiness.
Side Dishes
This dish shines beautifully alongside grilled meats like lamb or chicken, or as part of a vibrant mezze spread with hummus, olives, and warm pita bread. It also pairs wonderfully with a simple couscous salad to round out a summery meal.
Creative Ways to Present
For a casual get-together, serve in a wide shallow bowl so everyone can scoop out zucchini with a pita wedge. Alternatively, try layering the grilled zucchini and yogurt dip in a clear glass trifle dish for a visually stunning presentation that invites everyone to dive in.
Make Ahead and Storage
Storing Leftovers
You can store leftover grilled zucchini and mint yogurt in separate airtight containers in the refrigerator for up to 2 days. Keeping them separate helps maintain the yogurt’s freshness and the zucchini’s texture.
Freezing
Freezing grilled zucchini is possible but not ideal for this recipe because the texture can become mushy once thawed. Similarly, yogurt should never be frozen as it changes the consistency and flavor.
Reheating
To reheat zucchini, warm it gently in a pan or under the broiler just until heated through; avoid the microwave if you want to keep the texture intact. Add the yogurt fresh after reheating for the best flavor experience.
FAQs
Can I use regular yogurt instead of Greek yogurt?
Regular yogurt can work, but Greek yogurt’s thicker, creamier texture provides the best rich, cooling contrast to the grilled zucchini in this recipe.
Is dukkah difficult to find?
Dukkah is becoming more common and can usually be found in specialty spice shops or Middle Eastern markets. You can also make your own blend with nuts, sesame seeds, and spices.
Can I grill the zucchini on an outdoor grill?
Absolutely! An outdoor grill works wonderfully for this recipe and adds even more smoky flavor to the zucchini.
What if I don’t have sumac?
If you don’t have sumac on hand, a light sprinkle of lemon zest or a splash of extra lemon juice can provide a similar tangy note.
How do I make this vegan?
To make a vegan version, swap Greek yogurt for a thick plant-based yogurt and use a vegan dukkah blend. The flavors will stay just as vibrant!
Final Thoughts
This Grilled Zucchini with Mint Yogurt and Dukkah Recipe is such a joy to make and eat. It’s one of those dishes that feels both effortless and special, fresh and satisfying. I can’t wait for you to try it and discover how a few simple ingredients can come together to create something truly memorable and delicious.
Print
Grilled Zucchini with Mint Yogurt and Dukkah Recipe
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Grilling
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
This Grilled Zucchini with Yogurt recipe is a refreshing and flavorful side dish that pairs smoky, tender grilled zucchini with a tangy, herbaceous yogurt sauce. Enhanced with fragrant mint, zesty lemon juice, and aromatic dukkah spice, it’s a perfect light appetizer or accompaniment for summer meals.
Ingredients
Herb Yogurt Sauce
- 1/4 cup finely chopped mint leaves
- 1/4 cup coarsely chopped mint leaves
- 1 cup plain Greek yogurt
- 1 tablespoon fresh-squeezed lemon juice
- 1 tablespoon dukkah spice
- 1/2 teaspoon salt
Grilled Zucchini
- 2 medium (10 ounces) zucchini, halved then cut into 1/2 inch strips
- 2 tablespoons olive oil
- 1 teaspoon salt, divided
- 1/2 teaspoon sumac
- 1 tablespoon fresh-squeezed lemon juice
- 2 tablespoons dukkah spice
Instructions
- Preheat Grill: Heat a grill pan over medium-high heat or turn your BBQ grill heat on to high to prepare for grilling the zucchini.
- Prepare Mint: Coarsely chop 1/4 cup of the mint leaves and finely chop 1/4 cup separately for different uses in the recipe.
- Make Yogurt Sauce: In a medium bowl, combine the finely chopped mint, Greek yogurt, 1 tablespoon lemon juice, 1 tablespoon dukkah spice, and 1/2 teaspoon salt. Stir well and set aside to let flavors meld.
- Season Zucchini: Place zucchini strips in a large bowl. Drizzle with olive oil and sprinkle with the remaining 1 teaspoon salt. Toss gently to evenly coat all pieces.
- Arrange Zucchini on Grill: If using a grill pan, place the zucchini strips in a single layer without crowding the pan. If using a BBQ grill, reduce heat to medium-high and arrange zucchini strips across the grill surface. Close the lid.
- Grill Zucchini: Cook zucchini for 4 to 5 minutes per side, until zucchini becomes translucent and develops clear grill marks.
- Prepare Serving Plate: While zucchini cooks, spread the yogurt sauce evenly across a large serving plate or shallow bowl.
- Assemble Dish: Once grilled, spread zucchini sticks over the yogurt layer. Sprinkle with sumac, the remaining dukkah spice, coarsely chopped mint, and the remaining tablespoon of lemon juice.
- Serve: Serve the dish immediately while zucchini is warm for the best flavor and texture experience.
Notes
- Dukkah is an Egyptian spice blend made from nuts, seeds, and spices. It adds a lovely crunch and depth of flavor but can be substituted with a nutty spice mix if unavailable.
- Sumac is a tangy, lemony spice common in Middle Eastern cuisine. It can be omitted or replaced with a light sprinkle of lemon zest.
- Make sure not to overcrowd the grill pan to ensure even grilling and nice grill marks.
- This recipe works well on both indoor grill pans and outdoor BBQ grills.
- Leftovers can be stored in the refrigerator for up to 2 days but are best enjoyed fresh.
