Charred Zucchini with Garlic Yogurt
Smoky charred zucchini served with a creamy garlic yogurt sauce, creating a simple yet flavorful Mediterranean-inspired side dish.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Pan Fry
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
- 2 medium zucchini (about 500 g), sliced into thick rounds or spears
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup plain yogurt (preferably thick)
- 2 cloves garlic, finely minced
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 1 tablespoon chopped fresh herbs (parsley or mint) (optional)
- 1/2 teaspoon chili flakes (optional)
Instructions
- Wash and slice the zucchini into thick rounds or lengthwise spears.
- Heat a large skillet or grill pan over medium-high heat.
- Add olive oil and arrange zucchini in a single layer.
- Cook for 3–4 minutes on each side until deeply charred and tender.
- Season with salt and black pepper, then remove from heat.
- In a bowl, combine yogurt, garlic, lemon juice, olive oil, and salt.
- Mix until smooth and creamy.
- Spread the garlic yogurt sauce onto a serving plate or serve on the side.
- Arrange the charred zucchini over the yogurt or alongside it.
- Garnish with fresh herbs and chili flakes if desired.
Notes
- Add tahini to the yogurt sauce for a nuttier flavor.
- Use eggplant or bell peppers for a mixed vegetable variation.
- Sprinkle toasted nuts like almonds or pine nuts for added crunch.
- Store zucchini and yogurt separately in the refrigerator for up to 3 days.
- Reheat zucchini in a skillet; do not reheat the yogurt sauce.
- Use plant-based yogurt for a dairy-free option.
Nutrition
- Serving Size: 1 serving
- Calories: 180 kcal
- Sugar: 4 g
- Sodium: 320 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 10 mg
