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

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.

Course main, meze, side dishes
Cuisine Greek, Mediterranean
Keyword gluten free, vegetarian
PREP TIME 25 minutes
COOK TIME 15 minutes
TIME 40 minutes
SERVES 4
Calories 320 kcal

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

  1. Salt and dry the zucchini. Rest 15–20 minutes. Pat completely dry. Brush lightly with olive oil.
  2. 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.
  3. Heat a cast-iron grill pan until smoking.
  4. Grill zucchini in batches. Press firmly for the first 30 seconds.
  5. Cook 3–4 minutes until deeply charred. Turn and cook another 2–3 minutes.
  6. Crisp herbs and garlic in olive oil until golden.
  7. Spread yogurt sauce onto a platter.
  8. Arrange zucchini.
  9. Scatter capers, crispy herbs and garlic.
  10. Finish with Aleppo, flaky salt and olive oil.
  11. Serve immediately.

Notes

• Salting removes water so zucchini chars instead of steaming.
• Keep yogurt cold for contrast.
• Walnut texture should stay rough.

 

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Nutrition Facts
Dirty Zucchini (Charred Greek Zucchini with Walnut-Garlic Yogurt & Crispy Herbs)
Amount Per Serving
Calories 320
% Daily Value*
Fiber 5g21%
Protein 7g14%
* Percent Daily Values are based on a 2000 calorie diet.