Friday, May 4, 2012

Broiled Zucchini with Yogurt Sauce

Recipe from Everyday Food Magazine
Husband-Tested in Alice’s Kitchen
Serves 4

I love zucchini because it’s just so versatile, especially as a side dish.  When my husband tasted this, he said, “Mmmm, it’s perky.”  I agree.  This turned out quite pretty too.  The sauce can be made in advance, so this would make good dinner party fare. You can even serve this as a side for Meatless Monday.  All the ingredients can be found at our community-owned grocery store, Lost River Market & Deli.

Olive Oil
4 zucchini
Kosher salt
Freshly ground pepper
1/3 cup Greek non-fat plain yogurt
1 Tablespoon fresh lemon juice
¼ teaspoon ground coriander
¼ teaspoon ground mustard
1 heaping Tablespoon sour cream (optional)
¼ cup fresh cilantro leaves

Heat broiler.  (I set mine to 550 degrees F.)  Brush a rimmed baking sheet with 1 Tablespoon olive oil.  Arrange 4 medium zucchini, halved lengthwise, in a single layer, cut side up.  Brush with olive oil and season with Kosher salt and freshly ground pepper.  Broil until zucchini are deep golden brown, about 8 to 10 minutes.
Meanwhile, in a small bowl, stir together 1/3 cup Greek non-fat plain yogurt, 1 Tablespoon fresh lemon juice, ¼ teaspoon ground coriander and ¼ teaspoon ground mustard.  (I added 1 heaping Tablespoon sour cream, but this is optional.)  Season with Kosher salt and freshly ground pepper.   (This can be made in advance and chilled.)
Transfer zucchini to a serving platter, drizzle with the yogurt sauce and sprinkle with ¼ cup fresh cilantro leaves.

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