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5 from 1 vote

Grilled Zucchini with Herb Yogurt

Servings: 4 -6


  • 1 (7-ounce) container plain Greek yogurt, such as Fage
  • 2 tablespoons minced fresh dill
  • ¼ cup minced red onion
  • ¼ cup freshly squeezed lemon juice
  • 2 pounds medium zucchini
  • 2 tablespoons extra virgin olive oil
  • Kosher salt and freshly ground black pepper


  • In a medium bowl, combine the yogurt, dill, onions, lemon juice, and ½ teaspoon salt. Stir until smooth, cover, and refrigerate until ready to use.
  • Prepare a charcoal grill with hot coals (or set a gas grill to medium-high heat.)
  • Trim the zucchini and slice them lengthwise into ½-inch thick planks. In a large bowl, toss the zucchini planks with 2 tablespoons olive oil, 1 teaspoon salt, and 1 teaspoon pepper.
  • Grill for 1 to 2 minutes on each side, until the zucchini is charred but still firm. Transfer to a serving platter and drizzle with the herb yogurt. Serve the zucchini hot or warm with extra yogurt on the side.
    Copyright 2017, Lidey Heuck, All Rights Reserved