This easy Grilled Zucchini with Yoghurt Sauce evokes the bright, sunny flavours of summer. Zucchini slices are cooked on a chargrill pan until tender, then placed on a simple sauce of yoghurt, lemon and mint. For texture, we sprinkle with toasted slivered almonds. It is quick and easy to make and works well with meat, fish or poultry. As well, it is substantial enough to be a light meal when served with crusty bread.
You will love this Grilled Zucchini because:
- It is made from ingredients that are readily available.
- Lightly charring the zucchini enhances their flavour significantly. I have cooked these indoors but when weather permits, you can cook them on the barbecue for additional smoky flavour.
- Crunchy and creamy textures are combined in this dish, along with two of my favourite flavour boosters, lemon and mint, to highlight the charred zucchini.
- This is a healthy, low-carb dish that embraces the flavours of the Mediterranean.
- As zucchini are mildly flavoured, you can customise your flavours to suit your taste.
- By charring the zucchini on the grill, this humble vegetable has been transformed into the star of a nutritious salad.
Ingredients in this recipe:
Please see the recipe card further along in the post for exact quantities of ingredients and the full method.
Zucchini/courgette – choose small-medium zucchini, about 15 cm (6 inches) long, as they are sweeter and have fewer seeds than large ones. They should be firm to the touch, without bruises or blemishes, and the skin a vibrant green. We have used green ones here as they are the ones most often found. However, they can be yellow or a pale green/grey. If you wish, you could use a variety of colours.
Olive oil – I have used a small amount of extra virgin oil to coat the sliced zucchini to prevent it sticking to the grill pan. For optimal flavour, use the best olive oil that you have.
Slivered almonds – the almonds are toasted, enhancing their nuttiness and providing textural contrast.
Greek yoghurt – this is thicker than regular yoghurt and has a creamier consistency as it has been strained to remove some of the whey.
Lemon zest and juice – when using both the zest and juice, it is a good idea to remove the zest first. Lemon is a great flavour booster, adding a bright, tangy note.
Mint – fresh mint leaves add freshness and brightness to this zucchini salad recipe.
How to Grill Zucchini:
Please see the recipe card further along in the post for exact quantities of ingredients and the full method.
1 – Slice the zucchini:
Slice the zucchini on a diagonal about 1 cm (⅓ inch) thick to get large ovals and then toss them in a bowl with the olive oil.
2 – Grill the zucchini:
Pre-heat a char-grill pan then cook the zucchini 2-3 minutes on each side, until slightly charred and just cooked.
Transfer to a bowl and season the Grilled Zucchini with sea salt and freshly ground black pepper.
3 – Prepare the Yoghurt Sauce:
To prepare the sauce, add the yoghurt to a medium-sized bowl. Add lemon zest and juice, mint, and season to taste.
4 – Assemble the dish:
Spread the dressing on a serving platter and arrange the cooked zucchini on the dressing.
Sprinkle with a few mint leaves and the toasted slivered almonds.
Tips for success and FAQs:
When a dish is as simple as this Grilled Zucchini, it is important to use the best quality ingredients. If the zucchini are old and have become soft and spongey, the result will not be as satisfactory as in-season, crisp zucchini.
There is little preparation. You don’t need to peel them, just slice them evenly. Don’t cut the slices too thin as they will quickly become soft and mushy; 1 cm (⅓ inch) is ideal.
You just need to make sure that you don’t overcook it! It cooks so quickly that it soon becomes soggy if care is not taken.
I have cut the zucchini on a sharp diagonal to make oval shapes. You could also cut them lengthways into long planks, about 1 cm (⅓ inch) thick or into wedges by cutting the zucchini in quarters, lengthways. I don’t recommend that you cut them into rounds as there is too much turning involved.
The Grilled Zucchini is best served shortly after assembling the dish. However, if you did have some leftovers, store them in an airtight container in the fridge and eat the following day. After this time, the zucchini will have released a lot of juice and become soft. If the salad has been at room temperature for two hours or more, it should be discarded.
Serving suggestions:
Serve the salad shortly after assembling as the zucchini will release juices into the yoghurt dressing.
If you are preparing it in advance, I suggest that you keep the grilled zucchini and dressing separate. Assemble the salad just prior to serving, ideally at room temperature, for the best flavour and appearance.
The salad is delicious served alongside:
- Spatchcock or Roast Chicken
- Grilled Fish
- Lamb Chops
This vegetarian and gluten-free salad is as easy to make as it is to eat. It is perfect for warm, sunny days and has become a family favourite. If you’re a lover of grilled vegetables like me, you will enjoy this fresh-flavoured salad. I do hope you give it a try!
Alex xx
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Grilled Zucchini with Yoghurt Sauce
Please note:
For accuracy, when weights are provided, we recommend weighing your ingredients. This will produce the best results. All oven temperatures listed are for fan forced.
Ingredients
For the Grilled Zucchini:
- 400 gm (14 oz) zucchini – prepared weight, approximately 3 medium – ours weighed 500 gm (17.5 oz) before trimming See Note 1
- 2 tablespoon extra virgin olive oil See Note 2
- 3 tablespoon slivered almonds See Note 2
- extra mint leaves – to garnish
For the Yoghurt Sauce:
- ½ cup plain Greek yoghurt
- 1 teaspoon lemon zest – finely grated
- 1 teaspoon lemon juice – freshly squeezed
- ¼ cup fresh mint leaves – finely chopped
- sea salt and black pepper – to taste See Note 3
Instructions
For the Grilled Zucchini:
- Trim the bottom and top of the zucchini and discard. Slice the zucchini on the diagonal – about 1 cm (⅓”) thick. Toss the zucchini slices in a medium size bowl with the olive oil until evenly coated.
- Heat a char-grill pan over medium-high heat. When the char-grill pan is hot, cook the zucchini for about 2-3 minutes on each side or until slightly charred and tender. Depending on the size of your pan, you may need to cook the zucchini in batches.
- Transfer the cooked zucchini to a bowl or platter and season with sea salt and freshly ground black pepper. Set aside while you prepare the yoghurt sauce.
- Spread the yoghurt sauce on a serving platter. Arrange the zucchini on the yoghurt dressing. Sprinkle with some additional fresh mint leaves and the toasted slivered almonds
- Serve as soon as possible after assembling.
For the Yoghurt Sauce:
- Place the yoghurt into a medium-sized bowl. Add the lemon zest and the freshly squeezed lemon juice. Add the chopped mint and season to taste with sea salt and freshly ground black pepper. Check that the seasoning is to your taste, adding more salt, pepper and lemon zest if necessary.
Flor the Slivered Almonds:
- Place the slivered almonds into a small, dry frying pan over medium heat. Stir occasionally to ensure they become evenly golden brown. Be vigilant – they will burn easily. Transfer to a small bowl to prevent them from toasting further in the hot pan.
Notes
- Zucchini: also known as courgette. Choose small-medium zucchini, about 15 cm (6 inches) long, as they are sweeter and have fewer seeds than large ones. They should be firm to the touch, without bruises or blemishes, and the skin a vibrant green.
- Tablespoon: we use a standard Australian tablespoon which is 20 ml (4 teaspoons).
- Seasoning: adjust the seasoning to your liking – we recommend using freshly ground black pepper and sea salt flakes for the best flavour.
Nutrition Estimate:
Nutritional Disclaimer:
The nutritional information is an estimate only, and is derived from online calculators. For accurate results, we recommend calculating the nutritional information based on the ingredients and brands you use.
This post was originally published in September 2018. It has been updated with new photos and more information. The recipe remains the same.
Kathy Dobson
So Yum!, lovely way to use Cougettes, such a flavoursome Sauce! thank you Alexandra:)
Alexandra Cook
Very happy you enjoyed this recipe, Kathy!
Thank you so much! Alex xo
jill
Delicious!
Alexandra
Thank you, Jill!
David Elliott
This is such a delicious salad here. My daughter also loves this. And my mom would love it too. Maybe I can do this dish as well as a few others for Mother’s Day.
Alexandra
That sounds like a lovely idea to me, David 🙂 Hope you have a great weekend!
Ane
Oh my goodness! This is so delish! I love grilled vegetables too and this one is truly perfect for summer!❤️
Alexandra
Thank you, Ane! 🙂
Elena
Yummy Recipe!
Thanks for sharing!❤
Alexandra
Thank you for stopping by, Elena! 🙂