1(7-ounce) container plain Greek yogurt, such as Fage
2tablespoonsminced fresh dill
¼cupminced red onion
¼cupfreshly squeezed lemon juice
2tablespoonsextra 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