Dirty Zucchini (Charred Greek Zucchini with Walnut-Garlic Yogurt & Crispy Herbs)

Name: Dirty Zucchini (Charred Greek Zucchini with Walnut-Garlic Yogurt & Crispy Herbs)
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Ingredients: 4 large zucchini (cut lengthwise into ¾-inch / 2-cm planks); 3 tbsp / 45 ml extra virgin Greek olive oil; 1 tsp sea salt; 200 g / ¾ cup full-fat Greek yogurt (cold); 60 g / ½ cup walnut halves (lightly toasted); 1 garlic clove (grated); 15 g / ½ cup fresh mint leaves; 1 tbsp / 15 ml lemon juice; 2 tbsp / 30 ml extra virgin Greek olive oil; Pinch sea salt; Pinch white pepper; 2 tbsp capers (drained); 1 small bunch sage or oregano sprigs; 1 garlic clove (thinly sliced); 2 tbsp / 30 ml olive oil; Aleppo pepper; Flaky sea salt

This may be my favorite way to cook zucchini.Not because it’s clever. Because it treats zucchini with respect. Most zucchini recipes are too gentle. This one isn’t. Thick zucchini planks are salted to remove excess moisture, then pressed hard onto a smoking grill pan until the ridges darken and the inside softens into almost creamy tenderness. Then they’re layered over cold walnut-garlic Greek yogurt and finished with crisped herbs, capers, olive oil and Aleppo pepper.Hot. Cold. Charred. Cooling.Simple ingredients becoming something much bigger. This is Greek summer cooking at its best.

RATING

SERVES

PREP TIME

25 min

COOK TIME

15 min

TIME

40 min

RECIPES

Main Courses

Mediterranean Diet

Meze / Starters

Vegetarian

Yogurt

Print Recipe

Ingredients

Zucchini

4 large zucchini cut lengthwise into ¾-inch / 2-cm planks
3 tbsp / 45 ml extra virgin Greek olive oil
1 tsp sea salt

Walnut-Garlic-Yogurt-Mint Sauce

200 g / ¾ cup full-fat Greek yogurt cold
60 g / ½ cup walnut halves lightly toasted
1 garlic clove grated
15 g / ½ cup fresh mint leaves
1 tbsp / 15 ml lemon juice
2 tbsp / 30 ml extra virgin Greek olive oil
Pinch sea salt
Pinch white pepper

Finish

2 tbsp capers drained
1 small bunch sage or oregano sprigs
1 garlic clove thinly sliced
2 tbsp / 30 ml olive oil
Aleppo pepper
Flaky sea salt

Instructions

Salt and dry the zucchini. Rest 15–20 minutes. Pat completely dry. Brush lightly with olive oil.
Make the sauce. Pulse walnuts until coarse. Add yogurt, garlic, mint, lemon, olive oil, salt and white pepper. Pulse briefly until thick and textured. Refrigerate.
Heat a cast-iron grill pan until smoking.
Grill zucchini in batches. Press firmly for the first 30 seconds.
Cook 3–4 minutes until deeply charred. Turn and cook another 2–3 minutes.
Crisp herbs and garlic in olive oil until golden.
Spread yogurt sauce onto a platter.
Arrange zucchini.
Scatter capers, crispy herbs and garlic.
Finish with Aleppo, flaky salt and olive oil.
Serve immediately.