0 Points – Total Time: 20 min – Prep: 10 min – Cook: 10 min – Serves: 6
We served this side dish alongside our grilled salmon with cucumber-dill sauce, and it paired well, though this would be great along with grilled chicken or lamb too. This is a variation of a WW recipe for grilled baby eggplant.
Ingredients
- ¾ cups Plain fat free Greek yogurt
- 2 Tbsp Water
- ¾ tsp, divided Kosher salt
- ¼ tsp Ground cumin
- ¼ tsp, very finely minced garlic
- ¼ tsp, smoked Paprika
- 1¼ pounds, about 3 zucchini uncooked zucchini
- 2 sprays Cooking spray
- ¼ cup, fresh, thinly sliced Peppermint leaves
Instructions
- In a small bowl, stir together yogurt, water, 1/4 teaspoon salt, cumin, garlic and paprika; set aside for at least 10 minutes for flavors to blend.
- Preheat outdoor grill or stove-top grill pan to medium-high.
- Slice zucchini lengthwise into 1/2-inch-thick slices; coat with cooking spray and sprinkle with remaining 1/2 teaspoon salt.
- Grill zucchini until lightly charred and tender, turning as needed, about 8 to 10 minutes; remove to a serving platter or bowl. Spoon yogurt sauce over zucchini; sprinkle with mint and garnish with paprika. Yield about 2 slices of zucchini and 2 tablespoons of sauce per serving.
