There’s something nostalgic about the simplicity of roasted zucchini paired with a tangy dill yogurt sauce. Growing up, this dish was a staple of my summers, enjoyed as a light yet satisfying meal. The fresh dill and creamy yogurt bring out the natural sweetness of the zucchini, creating a perfect blend of flavors. Enjoy!
Roasted zucchini with dill yogurt sauce!
Ingredients
2 servings
1 zucchini cut in chuncks
1 yellow summer squash cut in chunks
2 tbsp olive oil
Salt and black pepper to season
Fresh dill to garnish
1/4 feta cheese crumbled
For the yogurt sauce
1 cup of yogurt plain greek
2 garlic cloves grated
1 tsp lemon zest
2 tbsp lemon juice
2 tbsp fresh dill chopped
1/4 cup olive oil
Salt and black pepper to taste
Instructions
Preheat your oven to 425°F
In a large bowl, toss the zucchini and yellow squash chunks with 2 tablespoons of olive oil. Season with salt and black pepper to taste.
Spread the vegetables evenly on a baking sheet lined with parchment paper.
Roast in the preheated oven for 20-25 minutes, turning the vegetables halfway through, until they are golden and tender.
Make the Yogurt Sauce:
In a small mixing bowl, combine the Greek yogurt, grated garlic, lemon zest, lemon juice, fresh dill, and olive oil. Stir until well mixed. Season with salt and black pepper.
Once the roasted vegetables are done, transfer them to a serving platter.
Spread the yogurt on a platter. Arrange the roasted zucchinis on top.
Garnish with crumbled feta cheese and a sprinkle of fresh dill.
Serve immediately, either as a side dish or a light meal.
