Transform your grilled zucchini and summer squash into a delicious and healthy summer side with a fresh and spicy cilantro yogurt sauce. Easy to make and a perfect addition to any meal!
Zucchini has always been one of my favorite vegetables, from soups to salads to noodles and casseroles, there’s just no shortage of ways to prepare and enjoy it all year long; but come summer, grilling it is one of the easiest ways to transform the mild mannered vegetable into a tasty side to accompany all your meals.
It’s a simple and healthy dish that’s naturally gluten-free and can easily be made vegan and/or paleo if desired by swapping out the yogurt for a dairy-free alternative.
If you don’t have an outdoor grill, not to worry, zucchini can also easily be made on a grill pan indoors. Grilling gives the squash a bit of char and smoky flavor that’s terrific paired with a spicy yogurt sauce. The contrast between the warm grilled vegetables and cold sauce is really quite delicious.
Here’s what you’ll need:
Ingredient Notes:
(Here are a few notes about the ingredients you’ll need for this recipe. As always find the full list of ingredients and directions in the recipe card at the bottom of the post.)
For the Grilled Squash:
- Zucchini – You’ll need about a pound of zucchini. (Choose small to medium sized zucchini, as larger ones tend to be seedy and spongy.)
- Yellow Squash – You’ll also need about a pound of yellow squash.
- Olive Oil – Use your favorite extra virgin olive oil.
For the Yogurt Sauce:
- Jalapeño Pepper - Use ¼ - ½ of a small jalapeño pepper depending on how spicy you want the sauce.
- Cilantro – You’ll need about ½ a bunch of cilantro, stems removed.
- Scallions – You’ll need both the white and green parts, thinly sliced (reserve a teaspoon for garnish).
- Olive Oil – Use your favorite extra virgin olive oil.
- Lemon Juice - Use fresh lemon juice.
- Yogurt – You can use either regular or dairy-free yogurt.
- Lemon Wedges - For serving (optional)
How to Make Grilled Zucchini with Yogurt Sauce:
- You’ll start by pulsing together all the yogurt sauce ingredients in the bowl of a mini food processor until smooth. You can make the yogurt sauce a few days ahead of time and leave it in the fridge; the longer it rests, the more time the flavors have to combine. The flavor of the sauce is fresh and bright but the yogurt makes it extra creamy and tangy, while still keeping it light. You can use either dairy-free or regular yogurt but make sure it’s full fat for best flavor and texture. (Leftovers make a great dip for vegetables.)
- Next you’ll make the grilled zucchini by lightly coating the pieces with olive oil and grilling until tender and slightly charred. You’ll want to cut your zucchini first lengthwise then into large similarly sized pieces to ensure quick and even cooking. Just 2-3 minutes on each side should be enough time to get some nice grill marks.
- Once the squash is off the grill drizzle it with your yogurt sauce, add an extra sprinkling of scallions across the top and you are ready to serve.
More Zucchini Recipes:
- Zucchini Roll Ups with Marinara Sauce
- Sautéed Zucchini with Chili and Lime
- Zucchini Noodle and Sundried Tomato Salad
Grilled Zucchini and Summer Squash (with Yogurt Sauce )
Grilled zucchini and summer squash are served with a fresh and spicy cilantro yogurt sauce in this healthy summer side.
Ingredients
For the grilled summer squash:
- Oil for grill
- 2-3 small zucchini (about 1 pound), halved lengthwise and cut into 2-inch pieces
- 2-3 small yellow squash (about 1 pound), halved lengthwise and cut into 2-inch pieces
- 1 Tablespoon/15ml extra virgin olive oil
- ¼ teaspoon fine sea salt
- ⅛th teaspoon freshly ground black pepper
For the cilantro scallion yogurt sauce:
- ¼ - ½ of a small jalapeño pepper (depending on how spicy you want the sauce), seeded
- ½ a bunch of cilantro, stems removed
- 1scallion, white and green parts, thinly sliced (reserve a teaspoon for garnish)
- 1 Tablespoon/15ml extra-virgin olive oil
- 1 teaspoon/5ml fresh lemon juice
- ¼ teaspoon fine sea salt
- ½ cup regular or unsweetened dairy-free yogurt
- Lemon wedges for serving (optional)
Instructions
Make the cilantro scallion yogurt sauce:
- In the bowl of a small food processor combine jalapeno,
cilantro, scallion, olive oil, lemon juice and sea salt, pulse until pesto-like in consistency. Stir into yogurt and chill until needed.
Grill the Zucchini and Summer Squash:
- Oil and heat grill to medium heat.
- In a large bowl toss cut zucchini and yellow squash with olive oil, salt and pepper.
- Grill squash cut sides down, until just charred (about 3 to 4 minutes). Flip and continue to grill until tender (about 2-3 more minutes).
- Place grilled summer squash on platter drizzle with sauce, top with extra chopped scallions and lemon wedges on the side if desired.
Notes
Yogurt Sauce can be made ahead of time and refrigerated until needed.
For a Vegan and/or Paleo version replace yogurt with an unsweetened dairy-free yogurt.
Cut your zucchini first lengthwise then into large similarly sized pieces to ensure quick and even cooking.
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Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 183Total Fat: 12gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 3mgSodium: 312mgCarbohydrates: 16gFiber: 4gSugar: 10gProtein: 6g
Nutritional information for recipes contained on this website, such as calories, fat, carbs, etc. are only estimates and are not guaranteed to be accurate.
Sylvie Shirazi is the recipe developer and food photographer behind Gourmande in the Kitchen. For the last 10 years she's been making eating more healthfully easy and accessible with gluten-free, grain-free, paleo and vegan recipes that are free from processed ingredients.
Roxana | Roxana's Home Baking says
I'm not crazy about the yellow squash but I love zucchini and always looking for new ways to enjoy it. I have grilled it before but now I have to grill some more and make some yogurt sauce. sounds delicious!