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Charred zucchini over garlic yogurt garnished with pine nuts and dill.
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Charred Zucchini with Garlic Yogurt Side Dish

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.
Prep Time10 minutes
Cook Time18 minutes
Total Time28 minutes
Course: Appetizer, Side Dish
Cuisine: Levantine, Middle Eastern
Diet: Vegetarian
Servings: 3 servings
Author: Luay Ghafari
Cost: $10

Ingredients

Garlic Yogurt

  • ¾ cup Greek yogurt
  • 2 tbsp Fresh dill (chopped)
  • 1-2 Garlic cloves (minced)
  • 1 tbsp Lemon juice
  • 1 tbsp Extra virgin olive oil
  • Kosher salt and black pepper (to taste)

Zucchini

  • 3 Zucchini
  • 1 tbsp Extra virgin olive oil
  • ½ tsp Kosher salt
  • ¼ tsp 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

Refer to the post above for step by step recipe photos, tips and meal ideas. 
Key Ingredient 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. 
 
Serve this recipe as a side with one of my Levantine Recipes, Mediterranean Mains or Grilling Recipes.

Nutrition

Calories: 149kcal | Carbohydrates: 9g | Protein: 8g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.003g | Cholesterol: 3mg | Sodium: 616mg | Potassium: 593mg | Fiber: 2g | Sugar: 7g | Vitamin A: 415IU | Vitamin C: 38mg | Calcium: 90mg | Iron: 1mg