Recipe for the week of March 10 - 16, 2025

Baked Zucchini with Yogurt Sauce

WARNING: DO NOT TRY THIS RECIPE! It will make even the most mild-mannered child or dinner guest fight for zucchini.

We found it from IG's @cookwithangelika and life has never been the same since. She calls it “Thomas Keller's life-changing method of preparing zucchini + my own recipe for zesty yogurt-dill sauce.”

Ingredients:

  • 3-4 zucchini

  • salt

  • sauce

    • 1/2 cup yogurt

    • large handful of fresh dill, finely chopped

    • 3 large cloves garlic, finely minced

    • 1-2 tbsp fresh lemon juice

    • 1 tsp salt (to taste)

  • drizzle of olive oil

Instructions:

  1. Slice zucchini lengthwise & score the cut side in a crosshatch pattern. Sprinkle salt on the scored side in an even distribution. Allow the zucchini to sit for 10 minutes to draw out moisture. Pat the zucchini dry with paper towels or napkins.

  2. Preheat the oven to 450. In a large oven-safe stainless steel pan on medium heat, add a drizzle of oil (avocado, olive) just enough to coat the bottom of pan. Add in the zucchini scored side down. Cook for about 5-6 minutes, checking occasionally until it is nicely browned but not burnt!

  3. Once the zucchini is nicely browned/crispy, add the pan to the oven and cook for 20-25 minutes. Leave the zucchini face down! :)

  4. While that is cooking, combine all sauce ingredients and stir to combine. Taste and add extra salt/garlic/lemon juice/ olive oil as needed.

  5. Drizzle the sauce on top of the zucchini and enjoy!

If you ignore our advice and try this, let us know how it turns out!

Jim Tinsky