Grilled Zucchini with Yoghurt Sauce

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.