Zucchini with Yogurt Dressing

I wanted to share this recipe in time for warm weather gatherings, as it pairs exceptionally well with grilled meats and fish. The beauty of these zucchinis is that they can serve as a lovely side dish or stand alone as a hearty vegetarian main course—it's your choice. I pan-fried these zucchinis but if you're fortunate to have a backyard BBQ setup, grilling the zucchinis will yield an incredible result. Consider topping them with chopped ripe tomatoes for an extra pop of color and a touch of acidity. A final drizzle of good quality extra virgin olive oil transforms this into the perfect summery meal.

Serve 4

INGREDIENTS

• 3 small or medium-small zucchini

• Salt

• 2 tablespoons vegetable oil

• 3/4 cup plain yogurt

• 2 cloves garlic (1 unpeeled and crushed, 1 peeled and minced)

• 2 sprigs thyme

• 1 tablespoon dill, minced

• 1 tablespoon mint, minced

• Freshly ground black pepper, to taste

INSTRUCTIONS

Halve the zucchini lengthwise and score the flesh with a paring knife in a crosshatch pattern. Sprinkle generously with salt and let sit for 10 minutes to draw out excess moisture. Pat the zucchini dry with paper towels until completely dry.

Heat the vegetable oil in a large skillet over medium-high heat until hot and shimmering. Place the zucchini cut side down in the skillet. Fry for 7 to 8 minutes or until the underside is crispy, then flip them over. Add the unpeeled crushed garlic clove and thyme sprigs. Reduce the heat to medium-low and continue cooking until the zucchini is completely soft, about 5 to 7 more minutes. Remove from the skillet and transfer to a plate lined with paper towels to blot excess oil.

In a small bowl, combine the plain yogurt, minced garlic, dill, mint, a pinch of salt, and freshly ground black pepper. Mix well to combine.

Arrange the zucchini on a serving platter and either drizzle with the yogurt dressing or serve it on the side.