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