Friday, May 4, 2012
Broiled Zucchini with Yogurt Sauce
Recipe from Everyday Food Magazine
Husband-Tested in Alice’s Kitchen
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.
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.