Summer gardens tend to overflow with zucchini, and I'm always looking for creative ways to use them. Bread, sauteed, steamed, in salads, on the grill...
Here's a new way we've enjoyed it this year: with a sauce of dill and yogurt. It's refreshing and fun.
- 1 lb. zucchini, washed, cut into spears or rounds, tossed with olive oil, s&p. Either grill, broil or steam until tender (we grill a lot this time of year, and steaming is fine, but the zucchini won't have a nice little brown crispness that the other methods provide). Time varies by cooking method and size of zucchini pieces, but ten minutes is generally enough. Just check with a fork for tenderness.
- Combine 1/2 c. plain yogurt, 1 t. lemon juice, s&p to taste, and 1 t. dried dillweed. Add a little fresh garlic and/or chopped chives if desired.
Serve zucchini hot or cold with sauce.