Zucchini with Yogurt Dill Sauce

  • 1/2 cup plain yogurt
  • 2 teaspoons finely chopped fresh dill
  • 1 small clove garlic, grated
  • 1/2 teaspoon lemon juice
  • Kosher salt
  • Freshly ground black pepper
  • 1 pound zucchini
  • 1 tablespoon olive oil

In a small bowl, whisk together the yogurt, dill, garlic, and lemon juice. If necessary, thin with water to a pourable consistency. Season to taste with salt and pepper. Set aside.

Trim ends off zucchini. Cut in half crosswise, then cut each half lengthwise into 4-6 spears. Toss with olive oil, salt, and pepper.

Place zucchini in an oven-proof skillet or pan and broil, flipping occasionally, until slightly charred and tender but not mushy, about 10 minutes. Remove from broiler.

Serve zucchini warm or chilled with yogurt-dill sauce.

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