Best Broiled Zucchini With Yogurt Sauce Recipes

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BROILED ZUCCHINI



Broiled Zucchini image

These broiled zucchini are easy to prepare and delicious.

Provided by Teri Rose Mibelli

Categories     Zucchini Side Dishes

Time 15m

Yield 2

Number Of Ingredients 5

2 medium zucchini
nonstick cooking spray
salt to taste
1 teaspoon garlic powder, or to taste
1 teaspoon onion powder, or to taste

Steps:

  • Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
  • Slice zucchini into 3 lengthwise pieces. Spray each slice with cooking spray.
  • Season with salt, garlic powder, and onion powder and set on a baking sheet.
  • Broil in the preheated oven until lightly browned, about 5 minutes. Turn zucchini and broil on the other side until lightly browned, an additional 5 minutes.

Nutrition Facts : Calories 39.6 calories, Carbohydrate 8.4 g, Fat 0.4 g, Fiber 2.4 g, Protein 2.7 g, SaturatedFat 0.1 g, Sodium 20.5 mg

GRILLED ZUCCHINI SKEWERS WITH JALAPENO YOGURT DIPPING SAUCE



Grilled Zucchini Skewers with Jalapeno Yogurt Dipping Sauce image

Provided by Bobby Flay | Bio & Top Recipes

Categories     side-dish

Time 35m

Yield 4 servings

Number Of Ingredients 13

8 jalapenos, stems removed
Canola oil, for brushing
Kosher salt and freshly ground black pepper
1 cup fresh parsley leaves
1/2 cup fresh cilantro leaves
1/4 cup grated Parmesan
2 tablespoons pine nuts
1/4 to 1/3 cup olive oil
2 cups nonfat or 2-percent Greek yogurt
3 medium zucchini, cut into 1-inch-thick rounds
Canola oil, for brushing
Kosher salt and freshly ground black pepper
Olive oil, for drizzling

Steps:

  • For the jalapeno yogurt dipping sauce: Heat the grill to high. Brush the jalapenos with canola oil and sprinkle with salt and pepper. Grill, covered, turning occasionally, until charred on all sides and tender, 8 to 10 minutes. Remove to a cutting board; leave the grill on.
  • Halve the jalapenos lengthwise and remove the seeds; leave the skin on. Put the jalapenos in a food processor with the parsley, cilantro, Parmesan, pine nuts and some salt and pepper; pulse until roughly chopped. With the machine running, drizzle in the olive oil until the mixture is smooth and thick. Taste and season as desired. Put the yogurt in a bowl and whisk until smooth. Swirl the pesto into the yogurt and set aside.
  • For the zucchini skewers: Thread 3 or 4 zucchini rounds onto two parallel skewers, so that the cut sides will lay flat on the grill. Brush the zucchini with canola oil and season with salt and pepper. Grill, uncovered, until charred and tender, 2 to 3 minutes per side. Transfer to a platter and drizzle with some olive oil. Serve with the jalapeno yogurt sauce.

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