Grilled Zucchini And Yogurt Dip Recipes

GRILLED BREADED ZUCCHINI WEDGES

Steps:

• Preheat a grill or grill pan for cooking over medium-high heat until hot, about 15 minutes.
• Mix the panko, thyme, pepper flakes and 1 teaspoon of salt in a medium bowl.
• Mix the yogurt and milk in a medium bowl. Dip the zucchini wedges in the yogurt sauce, then dredge in the panko. Spray the zucchini sticks with nonstick cooking spray and grill over medium-high heat until the zucchini is nicely marked and tender, about 5 minutes per side. Season with kosher salt and freshly ground black pepper. Serve with lemon wedges.

GRILLED ZUCCHINI SKEWERS WITH JALAPENO YOGURT DIPPING SAUCE

Steps:

• For the jalapeno yogurt dipping sauce: Heat the grill to high. Brush the jalapenos with canola oil and sprinkle with salt and pepper. Grill, covered, turning occasionally, until charred on all sides and tender, 8 to 10 minutes. Remove to a cutting board; leave the grill on.
• Halve the jalapenos lengthwise and remove the seeds; leave the skin on. Put the jalapenos in a food processor with the parsley, cilantro, Parmesan, pine nuts and some salt and pepper; pulse until roughly chopped. With the machine running, drizzle in the olive oil until the mixture is smooth and thick. Taste and season as desired. Put the yogurt in a bowl and whisk until smooth. Swirl the pesto into the yogurt and set aside.
• For the zucchini skewers: Thread 3 or 4 zucchini rounds onto two parallel skewers, so that the cut sides will lay flat on the grill. Brush the zucchini with canola oil and season with salt and pepper. Grill, uncovered, until charred and tender, 2 to 3 minutes per side. Transfer to a platter and drizzle with some olive oil. Serve with the jalapeno yogurt sauce.

GRILLED SUMMER VEGETABLES WITH AVOCADO-YOGURT DIP

Steps:

• For the dip: Preheat the oven to 400 degrees F.
• Trim the top third off the garlic head to expose the cloves. Drizzle with canola oil and sprinkle with salt. Wrap in foil and roast until the bulbs are soft and light golden brown, about 40 minutes.
• Preheat a grill to medium high.
• Brush the avocado, jalapeno and scallions lightly with canola oil and place on the grill (the avocado should be flesh-side down). Grill the scallions until charred, 1 to 2 minutes; the avocado until grill-marked and slightly softened, 3 to 4 minutes; and the jalapeno until charred on all sides, 6 to 7 minutes, rotating every 2 minutes. Allow all three to cool slightly.
• Scoop the avocado flesh into a food processor. Roughly chop the scallions and transfer to the food processor. Halve the jalapeno, scoop out the seeds, and roughly chop. Add half of the jalapeno to the food processor along with 4 cloves of roasted garlic. Add the lime juice, honey, paprika, coriander, cumin, yogurt, cilantro and a pinch of salt. Process until completely smooth. Season with salt to taste. Transfer the dip to a bowl and refrigerate until ready to serve.
• For the vegetables: Turn all burners on your grill to medium-high.
• Spread asparagus, peppers, tomatoes, and radishes on one baking sheet. Spread the squash, zucchini and eggplant and red onion on a second baking sheet. Drizzle both with oil, season with salt and toss to coat. Place a grill basket on half of the grill and add the vegetables from the first baking sheet. Cook until charred, 2 to 3 minutes per side for the tomatoes and asparagus (don't let the tomatoes burst), 4 to 5 minutes per side for the peppers and radishes. On the other side of the grill, place the vegetables from the second baking sheet (squash, zucchini, eggplant and red onion). Cook until charred and softened, 2 to 3 minutes per side, plus an extra minute or two per side for the onion.
• Lightly brush the pita on both sides with canola oil, and sprinkle with za'atar. Grill the pita until charred, 1 to 2 minutes per side. Cool slightly before cutting into 6 wedges each.
• Arrange the grilled vegetables and pita on a serving platter. Serve with the avocado-yogurt dip garnished with cilantro.

ZUCCHINI IN YOGURT

Steps:

• Place the zucchini in a colander, sprinkle with salt and leave in the sink or over a plate for approx 20 minutes Dry the zucchini slices on kitchen paper then toss and coat with flour on all sides.
• Heat the oil in a large frying pan until very hot then add the zucchini slices and fry on both sides until golden brown.
• Drain on kitchen paper.
• Place the garlic, dill, hot sauce if using, yogurt in a mixing bowl and mix well.
• Place the yoghurt in a wide shallow serving dish and top with the drained zucchini.
• Gently mix.
• Taste or you want to add more salt.
• Chill in the refrigerator for at least 2 hours before serving.

GRILLED ZUCCHINI AND YOGURT DIP

Steps:

• Prepare grill.
• Cut zucchini lengthwise into 1/4-inch-thick slices and grill on an oiled rack set 5 to 6 inches over glowing coals until very tender, about 5 minutes on each side.
• Mince garlic with salt and mash to a paste. Finely chop zucchini and stir into garlic paste with remaining ingredients.
• Serve dip with bruschetta.