Description
A vibrant summer dish featuring roasted zucchini paired with a tangy garlic yogurt sauce and a sweet honey drizzle. Fresh, simple, and perfect for gatherings.
Ingredients
2–3 medium zucchini
2 tbsp olive oil
¼–½ cup grated Parmesan cheese
Salt & black pepper (to taste)
¾ cup Greek yogurt
1–2 cloves garlic (minced or grated)
1 tbsp lemon juice
1–2 tbsp honey (for drizzling)
Instructions
Preheat oven to 400°F (200°C) or prepare air fryer.
Slice zucchini lengthwise or into thick rounds; pat dry and season with salt, pepper, and olive oil.
Arrange on a baking tray or in air fryer basket. Roast (20–25 minutes) or air fry (10–15 minutes) until tender and golden, tossing halfway.
Melt Parmesan over zucchini during final 5 minutes of cooking for a crust.
In a bowl, mix Greek yogurt, minced garlic, and lemon juice. Adjust seasoning to taste.
Drizzle honey over warm zucchini. Serve with yogurt sauce on the side or spooned over the top.
Notes
For a dairy-free version, use non-dairy yogurt and omit Parmesan.
Adjust honey to taste; start with 1 tbsp and add more if desired.
Zucchini can be pan-sautéed on the stovetop for a quicker option.
Store leftovers in an airtight container for up to 2 days; serve cold within 1 day.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Roasting
- Cuisine: Mediterranean