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
Scale
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.
