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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.
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


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


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.


  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.


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