Grilled Courgette Slices with Cumin, Lemon Zest & Spiced Greek Yoghurt

plate by Wonki Ware

Courgettes (zucchini) sliced thinly lengthwise and grilled on a griddle pan, served sprinkled with cumin, lemon zest and a well seasoned spiced Greek yoghurt make for a quick, easy and healthy recipe, perfect as a starter or side dish for Meat-Free Monday.


Serves 4- 6

8-10 medium courgettes (use as much as you need)

1 tsp cumin

1 lemon, washed and zested

2 T Olive oil

salt, to taste

For the yoghurt

1 cup Greek or plain yoghurt

1 clove garlic, finely minced

2 tsp zaa’tar (optional)

2 tsp lemon juice

salt, to taste


Slice the courgettes thinly, lengthwise with a vegetable peeler or cheese slicer.

sliced courgettes

Brush griddle pan with olive oil using a silicon pastry brush or a paper kitchen towel.

Heat pan to medium and grill courgette slices for 15-20 seconds a side or until browned and cooked through. Do not crowd the pan.

Cover slices with a clean kitchen towel to keep warm.

Once all slices are grilled, sprinkle with salt, cumin and lemon zest.

Add garlic, salt, zaa’tar and lemon juice to the yoghurt and mix well.

Serve courgette slices warm or cold with the yoghurt.

grilled, served with cumin, lemon zest and Greek yoghurt

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