Soft, lightly golden zucchini tossed in a cool, garlicky yogurt dressing makes a side dish that feels fresh, light, and satisfying. It is simple enough for a weeknight and pretty enough for guests. For more fresh ideas, try our Homemade Cheese with Sun-Dried Tomatoes and Breaded Eggplant Sandwiches with Mozzarella.
Ingredients
- Zucchini
- Vegetable oil
- Salt, to taste
For the dressing:
- Greek yogurt
- Grainy mustard
- Soy sauce
- Garlic, minced
- Fresh herbs, chopped
Instructions
- Slice the zucchini into rounds.
- Drizzle lightly with vegetable oil and salt.
- Spread on a baking sheet and roast at 180C (350F) for 20-25 minutes until soft and lightly golden.
- While they cool, make the dressing: mix the Greek yogurt, grainy mustard, soy sauce, minced garlic, and chopped herbs.
- Toss the cooled zucchini with the sauce.
Tips
- Do not crowd the baking sheet, so the zucchini roasts instead of steaming.
- Let the zucchini cool slightly before tossing, so the yogurt dressing stays creamy.
- For more vegetable side ideas, browse Serious Eats and general food guidance from USDA.
Nutrition: per 100 g: 91 kcal, protein 6.4 g, fat 3.2 g, carbs 9 g