I first tried this roasted zucchini salad with garlicky yogurt that originates in the Aegean regions of Turkey at my friend Canan’s house many years ago. I was hooked. A subtle sweetness of roasted zucchini, good old plain yogurt infused with garlic, a drizzle of olive oil with a dash of paprika on top (or, if I am in a mood for aroma—a sprinkle of mint)—I am in love with this salad!
You can also call it a dip because it is somewhat smooth, with chunks of tender zucchini floating in a creamy dressing. Super healthy and delicious. And comes together in no time. Modestly aside, I do get requests for the recipe whenever I take this salad to places or serve it at home. It is good with bread or with pita toasts. Enjoy!
Slice the zucchini (summer squash in these photos) and toss it with flour, salt and olive oil.
Roast it in the oven and mix with the yogurt dressing.
Roasted Zucchini Salad with Garlicky Yogurt Dressing
Serves about 8
6-7 medium yellow zucchini (also known as summer squash) or 6 zucchini squash (preferably the light-skin variety)
2 tablespoons all-purpose flour
2 tablespoons olive oil
About 2 cups plain yogurt (adjust the amount to taste)
2 cloves garlic, peeled and crushed (adjust the amount to taste)
Salt to taste
For the Top:
Olive oil and paprika or finely crushed dried mint
Preheat the oven to 400°F (205°C)
Do not peel the zucchini. Slice it into medium-thick slices. Toss onto 2 baking sheets. Sprinkle each baking sheet with 1 tablespoon flour, just a little salt and drizzle with 1 tablespoon olive oil. Toss the zucchini to coat it with these ingredients. Spread in one layer. Bake until soft, about 20 minutes (do not stir!), then switch to broil and broil until slightly browned on top, a few minutes. Remove from the oven.
Allow the zucchini to cool in the pan, then transfer to a mixing bowl. Add the yogurt, garlic and salt, to taste. Stir to mix. Because the zucchini will be tender, it will lose its shape when you mix the ingredients together – this is ok. But take care not to mash it. Chill in the refrigerator.
Place the salad in a serving bowl. Before serving, drizzle with some olive oil and sprinkle paprika on top. Instead of olive oil and paprika, you can sprinkle the salad with dried mint. Enjoy!