Notes About This Grilled Zucchini Yogurt Recipe
I’m going to address what I perceive maybe your concerns about this dish – namely, is it weird to put zucchini on top of yogurt? And, doesn’t it get soggy?
First, sure it may be slightly weird, but it’s super delicious so treat it like a fancy restaurant dish (you know the kind, with the parsnip puree streak under the steak) and you’ll enjoy it. Also, this isn’t like eating a bowl of yogurt with fruit on top, this is a very thin layer of yogurt that you’re treating like a sauce.
Second, it will get soggy if you leave it for too long. So, if you’re prepping this for a dinner party and you’ve got lots of other food going, then cook the zucchini and do the yogurt spread but only add the zucchini right before it goes out to the table.
There are a lot of add-on flavors in this dish: sumac, dukkah, lemon, and mint – they’re all important though. If you remove one, do make sure to sub something else in its place, as the beauty of this dish is its layers of flavor.
Super Side Dishes You’ll Love
Unexpectedly good veggie side dishes are the best. Vegetables are so versatile when you pair them with spices, a little acid, or roast them with olive oil. If you enjoy this recipe, I know you’ll love these recipes:
- Shaved Fennel Asparagus Quinoa Salad
- Roasted Squash and Grapes
- Roasted Red Cabbage
- Artichoke Potato Salad with Dill
- Whole Roasted Cauliflower with Chimichurri Sauce
I hope you enjoy this grilled zucchini with yogurt dish as much as we do! It’s one of our favorite side dishes and I think it could be yours too. Enjoy!
- 1/2 cup mint leaves, divided
- 1 cup plain Greek yogurt
- 2 tablespoons fresh-squeezed lemon juice, divided
- 3 tablespoons dukkah spice*, divided
- 1 1/2 teaspoons salt, divided
- 2 medium (10 ounces) zucchini, halved then cut into 1/2" strips
- 2 tablespoons olive oil
- 1/2 teaspoon sumac
- Heat a grill pan over medium-high heat or turn your BBQ grill heat on to high.
- Coarsely chop 1/4 cup of the mint leaves and finely chop 1/4 cup.
- Combine the finely chopped mint, yogurt, 1 tablespoon of lemon juice, 1 tablespoon dukkah, 1/2 teaspoon salt in a medium bowl. Stir and set aside.
- Place the zucchini sticks in a large bowl and drizzle with olive oil and remaining salt. Toss to combine.
- If using a grill pan, place the zucchini sticks across the pan in a single layer. Do not crowd the pan.
- If using a BBQ grill, reduce the heat to medium-high and play the zucchini in a single layer across the grill. Close the lid.
- Cook the zucchini on each side for 4 to 5 minutes or until zucchini is becoming translucent and grill marks have formed.
- Meanwhile, spread the yogurt in an even layer across a large plate or shallow bowl.
- When the zucchini sticks are cooked, spread them out across the yogurt. Top with the sumac, remaining dukkah, mint, and lemon juice.
- Serve immediately.
* To see how to make or buy dukkah, visit our Dukkah Spice Guide - https://thishealthytable.com/blog/dukkah-spice-guide
If you can't find or don't want to make dukkah, use slivered toasted almonds in its place.
Amount Per Serving: Calories: 97Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 3mgSodium: 824mgCarbohydrates: 3gFiber: 0gSugar: 2gProtein: 6g