Cooked - Dirty Zucchini (charred Greek Zucchini With Walnut-garlic Yogurt & Crispy Herbs)

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Dirty Zucchini (charred Greek Zucchini With Walnut-garlic Yogurt & Crispy Herbs)

4.0

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

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.

Course🍚Side Dish

Diets🥕Vegetarian🌾Gluten-free...

Category🥬Vegetable Dish

Cuisine🇬🇷Greek

Occasions🍗Barbecue📆EverydaySummer Gatherings

Season☀️Summer

DifficultyEasy ⏰ 20m

Created this week

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