Looking for a summer side dish that’s both elegant and easy to pull together? This Charred Zucchini with Garlic Yogurt Side Dish is exactly what your table needs. It’s smoky, creamy, tangy, and loaded with fresh herbs and Middle Eastern-inspired flavor.
Serve this recipe as a side with one of my Levantine Recipes, Mediterranean Mains or Grilling Recipes.
Table of Contents
Why This Recipe Works
- Quick and easy prep. Aside from a few basic knife skills, this dish comes together fast. Perfect for warm-weather cooking when you don’t want to be stuck in the kitchen.
- Seasonal and fresh. Zucchini (or Courgette) is at its peak in summer, and roasting brings out its sweetness while keeping the texture just right. Check out more Summer Recipes.
- Pairs beautifully. Serve it with grilled meats, homemade pita, or as part of a mezze platter. It plays well with a variety of main dishes.
Ingredients
This recipe comes together with a handful of fresh and pantry ingredients. Here is what you will need:
- Zucchini: I am using yellow zucchinis in this specific recipe, but green zucchini will, of course, work. Any summer squash will work. You can even prepare this recipe with eggplant!
- Yogurt: Since we will be seasoning the yogurt with lemon juice and olive oil, it’s best to use a really thick Greek or Greek-Style yogurt.
- Fresh Herbs: I use (and highly recommend!) fresh dill. It just goes so well with these Mediterranean and Levantine flavors. Fresh parsley and fresh mint would also work. You can even do a combination of all 3 fresh herbs. Or use my Mint Yogurt Sauce as a base in this recipe.
- Acid: Lemon juice adds acidity and freshness. There’s no substitute for lemon juice here.
- Garnish: I am garnishing this recipe with toasted pine nuts and sumac. Sumac is such an underused spice. It adds a nice citrus note to the dish. If you have it and you’re not sure how to use it, try some of my other recipes featuring sumac: Turkish Ezme Chopped Salad, Sumac Onions, Palestinian Chicken Musakhan or Muhammara (Roasted Red Pepper and Walnut Dip).
Refer to the recipe card at the bottom of this post for a full list of ingredients and quantities.
How to Make this Charred Zucchini with Garlic Yogurt Side Dish Recipe
Step 1: Make the Garlic Yogurt. In a mixing bowl, combine yogurt, chopped dill, minced garlic, lemon juice, olive oil, salt, and pepper. Stir until smooth and creamy. Set aside.
Step 2: Prep the Zucchini. Slice each zucchini in half lengthwise. Using a small paring knife, score the flesh in a shallow crosshatch pattern. This helps the zucchini cook evenly and allows the seasonings to penetrate.
Step 3: Season. Brush the cut sides of the zucchini with olive oil and season with salt and pepper.
Step 4: Roast. Place the zucchini cut side up on a parchment-lined baking sheet. Roast in a 450°F oven for 15–20 minutes, or until charred and tender. Don’t overcook. You want the zucchini to retain a bit of bite.
Step 5: Plate. Spread the garlic yogurt across a serving platter. Arrange the charred zucchini on top and garnish with fresh dill, toasted pine nuts, a pinch of sumac, and a final drizzle of olive oil.
Pairing and Menu Ideas
This side dish works so well with my Grilling Recipes but specifically my Middle Eastern and Levantine grilled meats: Beef Kofta, Beef Shish Kebabs, Harissa Chicken Skewers or Chicken Shish Tawook.
It would also make a great side with some of my other Mediterranean Main Dishes like: Chicken Souvlaki, Grilled Salmon Skewers, Greek Lamb Chops or Greek Meatballs.
Expert Tips
- Score for success. That crosshatch pattern isn’t just for looks. It helps the zucchini cook evenly and soak up all the seasoning.
- Don’t skimp on char. Roasting at high heat gets you those gorgeous browned edges. Just keep an eye on them so they don’t turn mushy. If you’re not getting the char, feel free to use the broiler for a few minutes.
- Amp up the flavor. Add a pinch of chili flakes to the yogurt for heat, or a spoonful of tahini for extra depth.
Recipe FAQs
Yes! You can roast the zucchini and make the yogurt sauce a few hours ahead. Keep them separate and assemble just before serving. Serve cold or at room temperature.
Store any leftovers in an airtight container in the fridge. The zucchini will soften over time but still be tasty the next day. But do try to only prepare enough for your needs to avoid having leftovers.
Other Sides and Appetizers
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Charred Zucchini with Garlic Yogurt Side Dish
Ingredients
Garlic Yogurt
- ¾ cup Greek yogurt
- 2 tablespoon Fresh dill (chopped)
- 1-2 Garlic cloves (minced)
- 1 tablespoon Lemon juice
- 1 tablespoon Extra virgin olive oil
- Kosher salt and black pepper (to taste)
Zucchini
- 3 Zucchini
- 1 tablespoon Extra virgin olive oil
- ½ teaspoon Kosher salt
- ¼ teaspoon Black pepper
Garnish
- Fresh dill, toasted pine nuts, sumac and more extra virgin olive oil
Instructions
- Make the Garlic Yogurt. In a mixing bowl, combine yogurt, chopped dill, minced garlic, lemon juice and olive oil. Season to taste with salt and pepper. Stir until smooth and creamy. Set aside.
- Prep the Zucchini. Slice each zucchini in half lengthwise. Using a small paring knife, score the flesh in a shallow crosshatch pattern. This helps the zucchini cook evenly and allows the seasonings to penetrate.
- Season. Brush the cut sides of the zucchini with olive oil and season with salt and pepper.
- Roast. Place the zucchini cut side up on a parchment-lined baking sheet. Roast in a 450°F oven for 15–20 minutes, or until charred and tender. Don’t overcook. You want the zucchini to retain a bit of bite.
- Plate. Spread the garlic yogurt across a serving platter. Arrange the charred zucchini on top and garnish with fresh dill, toasted pine nuts, a pinch of sumac, and a final drizzle of olive oil.
Notes
- Zucchini: I am using yellow zucchinis in this specific recipe, but green zucchini will, of course, work. Any summer squash will work.
- Yogurt: Since we will be seasoning the yogurt with lemon juice and olive oil, it’s best to use a really thick Greek or Greek-Style yogurt.
- Fresh Herbs: I use (and highly recommend!) fresh dill. It just goes so well with these Mediterranean and Levantine flavors. Fresh parsley and fresh mint would also work. You can even do a combination of all 3 fresh herbs.
- Garnish: I am garnishing this recipe with toasted pine nuts and sumac. Sumac is such an underused spice. It adds a nice citrus note to the dish.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
