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    Home » Side Dishes » Grilled Zucchini with Yoghurt Sauce

    Grilled Zucchini with Yoghurt Sauce

    Published: Aug 24, 2022 · Modified: Feb 25, 2023 by Alexandra Cook

    For the full recipe including quantities and method, click the "jump to recipe" button, or scroll through and read our helpful tips along the way.

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    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.

    Oval white platter with grilled zucchini, garnished with slivered almonds, with a silver serving spoon on edge of the plate.
    Jump to:
    • Why you’ll love this recipe:
    • Ingredients in this recipe:
    • How to Grill Zucchini:
    • Tips for success and FAQs:
    • Variations and substitutions:
    • Serving suggestions:
    • More delicious recipes for you to try:
    • Grilled Zucchini with Yoghurt Sauce
    Star

    Why you’ll love this recipe:

    Zucchini/courgette are members of the summer squash family, and they are abundant in the warmer months. They are so easy to grow; just ask anyone who grows them! They are a very generous plant and a new way to serve them is always welcome. This is one great way to use some of nature’s bounty.
     
    This is a dish that will go well with most main courses. As well, it is perfect when you’re short of time as the zucchini cook very quickly. 

    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.

    Ingredients in this recipe on a white marble background.

    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.

    Steps 1-2 of preparing this recipe - slicing the zucchini on a chopping board and grilling it in a grill pan.

    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. 

    Steps 3-4 of preparing this recipe - mixing the yoghurt dressing in a small bowl, and assembling the salad on a white platter.

    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.  

    Spoon holding up some grilled zucchini, with the serving plate underneath.

    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. 

    How do I prevent the zucchini from becoming soggy?

    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. 

    What is the best way to slice a zucchini for grilling?

    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.

    Can I prepare the Grilled Zucchini in advance?

    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.

    Star

    Variations and substitutions:

    For an easy side dish, serve the Grilled Zucchini, seasoned with salt and pepper, a drizzle of extra virgin olive oil, a sprinkle of dried oregano and a squeeze of lemon juice. Crumbled feta would be a great addition. Simple and delicious, it would be a delicious way to enjoy this grilled vegetable. 
     
    Slivered almonds – you could use chopped walnuts or hazelnuts if you prefer.
     
    Fresh mint – you could substitute this with fresh basil, oregano or marjoram, all relatives of mint.
     
    Salt – I use sea salt flakes or coarse kitchen salt. Do not use table salt; it is too fine and may make the dish salty.

    Oval white platter with grilled zucchini, garnished with slivered almonds, with a silver serving spoon on edge of the plate.

    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

    More delicious recipes for you to try:

    • Roasted Cauliflower Salad with Turmeric
    • Round dish of Butter Bean Salad, with a spoon sitting in it, and a sprig of parsley and grey towel on edge of photo.
      Butter Bean Salad
    • Round white dish of carrot salad, garnished with slivered almonds and mint leaves.
      Roasted Carrot Salad
    • up close shot of a bowl of noodles, sitting on a grey cloth, with some peanuts and chilli around the edge of the bowl.
      Thai Noodle Salad

    Stay in touch!
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    Oval white platter with grilled zucchini, garnished with slivered almonds, with a silver serving spoon on edge of the plate.

    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.
    5 from 76 votes
    Print Pin Review
    Course: Salad, Side Dish
    Cuisine: Mediterranean
    Prep Time: 15 minutes
    Cook Time: 15 minutes
    Total Time: 30 minutes
    Servings: 4 people
    Calories: 146kcal
    Author: Alexandra Cook – It’s Not Complicated Recipes

    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

    Recipe Measurements:

    For accuracy, we recommend weighing your ingredients. This will produce the best results.

    Prevent your screen from going dark

    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

    1. 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.
    2. Tablespoon: we use a standard Australian tablespoon which is 20 ml (4 teaspoons).
    3. Seasoning: adjust the seasoning to your liking – we recommend using freshly ground black pepper and sea salt flakes for the best flavour.

    Nutrition Estimate:

    Calories: 146kcal | Carbohydrates: 6g | Protein: 6g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.003g | Cholesterol: 2mg | Sodium: 21mg | Potassium: 334mg | Fiber: 2g | Sugar: 4g | Calcium: 77mg | Iron: 1mg
    Tried this Recipe? Please rate and leave a comment!
    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.

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    1320 shares

    Reader Interactions

    Comments

    1. Danielle Wolter

      March 20, 2019 at 10:41 am

      5 stars
      what beautiful grill marks! this is so simple but so delicious – perfect for the warmer weather 🙂

      Reply
      • Alexandra

        March 20, 2019 at 4:05 pm

        Thank you, Danielle! 🙂

        Reply
    2. Njkinny

      March 20, 2019 at 2:00 am

      5 stars
      This salad is so yummy

      Reply
      • Alexandra

        March 20, 2019 at 5:23 pm

        You are welcome! I hope you love it 🙂

        Reply
    3. Stephanie Miller

      September 25, 2018 at 3:19 pm

      5 stars
      I love zucchini and this is a great new recipe! Thanks so much!

      Reply
      • Alexandra

        September 26, 2018 at 2:11 am

        Hello Stephanie! That is fantastic, thank you very much! 🙂

        Reply
    4. Jess

      September 25, 2018 at 2:27 pm

      5 stars
      Salad is always my favourite! This recipe is so nice!

      Reply
      • Alexandra

        September 26, 2018 at 2:11 am

        Thank you so much, Jess! 🙂 Appreciate your comments!

        Reply
    5. Violeta León

      September 25, 2018 at 2:15 pm

      5 stars
      I love the combination of yogurt and mint! this salad is so good!

      Reply
      • Alexandra

        September 26, 2018 at 2:10 am

        Thank you, Violeta! Enjoy! 🙂

        Reply
    6. Alice

      September 25, 2018 at 2:36 am

      5 stars
      Amazing. One of the best zucchini dishes I have ever tasted. Thanks for sharing.

      Reply
      • Alexandra

        September 25, 2018 at 2:39 am

        Ah, Alice that makes me so happy to hear!! Thank you 🙂

        Reply
    7. Fiona Cambouropoulos

      September 24, 2018 at 10:17 pm

      5 stars
      I love the flavour combinations here. The addition of the almonds compliments the dish perfectly.

      Reply
      • Alexandra

        September 25, 2018 at 2:22 am

        Hi Fiona, thank you so much. Appreciate your comments 🙂

        Reply
    8. Brian

      September 24, 2018 at 1:59 pm

      5 stars
      Delicious. Perfect recipe for the upcoming Australian Summer. I shall enjoy this.

      Reply
      • Alexandra

        September 24, 2018 at 2:12 pm

        Yes, perfect for the warmer weather! Enjoy, Brian! 🙂

        Reply
    9. Azlin Bloor

      September 24, 2018 at 3:57 pm

      5 stars
      I love everything about this salad, from the chargrilled zucchini (or courgette, as we call it) to that lovely dressing! The dressing is so wonderful, creamy, tangy and herby!

      Reply
      • Alexandra

        September 25, 2018 at 12:52 am

        Hello Azlin! Thank you much for stopping by 🙂 I am so glad you like the salad!

        Reply
    10. Elena

      September 24, 2018 at 1:26 pm

      5 stars
      Yummy Recipe!
      Thanks for sharing!❤

      Reply
      • Alexandra

        September 24, 2018 at 1:29 pm

        Thank you for stopping by, Elena! 🙂

        Reply
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    1320 shares