Grilled Zucchini and Lemons with Yogurt and Honey

Grilled Zucchini and Lemons with Yogurt and Honey

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  • Preparation 30 min
  • Cooking 15 min
  • Waiting 15 min
  • Servings 4

This recipe highlights zucchini through precise and controlled cooking. Begin by salting them to draw out moisture and concentrate their flavour, and then brown in a pan before finishing them in the oven. They become tender while holding their shape beautifully. Cook them with lemon halves, whose bright freshness enhances the zucchini's natural sweetness, and serve over creamy yogurt sweetened with honey and given a kick of heat from the cayenne. Pine nuts add a light crunch and dill brings a fresh herbal note. It's a simple-looking dish that'll invite you to slow down and savour each bite.

Featured in RICARDO Magazine Volume 24, Issue 5
  • Vegetarian
  • Nut-free
  • Gluten-free
  • Egg-free

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Ingredients

Preparation

Note from Ricardo

If only medium zucchini are available, cut them in half lengthwise, then cut each half widthwise into shorter pieces.

This zucchini dish is inspired by Thomas Keller, the master of vegetable-centred cooking. The secret here is degorging the zucchini to concentrate the flavours, then browning them in the skillet and finishing them off in the oven until tender but still firm. Although a simple technique, the result is both refined and gourmet.

Personal Note

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