Cold Zucchini Salad with Yogurt Sauce

Cold zucchini salad with golden roasted zucchini over garlic-dill yogurt sauce, topped with fresh dill and parsley

Cold Zucchini Salad with Yogurt Sauce

A cold zucchini salad made with golden roasted zucchini cubes served over a garlic and dill yogurt sauce. A simple Bulgarian-inspired summer side dish ready in about 40 minutes.

Prep Time15

Cook Time25

Course: Salad, Sides

Cuisine: bulgarian

Keyword: cold zucchini salad, salad, zuccnini

Servings:

Ingredients

For the zucchini:

2 large or 4 small zucchini cut into 1-inch cubes
1 tsp salt for drawing out water
2 tbsp olive oil
Salt and black pepper to taste

For the yogurt sauce:

1 cup strained Greek yogurt or Bulgarian yogurt
1 garlic clove finely minced or pressed
2 tsp fresh lemon juice
Salt to taste
2 tbsp fresh dill chopped

To finish:

Extra olive oil for drizzling
Fresh dill and parsley roughly chopped

US Customary - Metric

Instructions

Cut zucchini into 1-inch cubes. Spread on paper towels, sprinkle with 1 tsp salt, and let sit 15 minutes. Pat completely dry.
Preheat oven to 400F (200C). Spread zucchini in a single layer on a baking sheet. Drizzle with olive oil, season with salt and pepper, and toss to coat.
Roast 20–30 minutes, turning 2–3 times, until golden with caramelized edges.
While zucchini roasts, stir together yogurt, garlic, lemon juice, salt, and dill. Taste and adjust.
Let zucchini cool 10 minutes. Spread yogurt sauce on a plate, pile zucchini on top, drizzle with olive oil, and finish with fresh dill and parsley.
Serve immediately or refrigerate up to 2 days.

Video

Notes

Go easy on the garlic — 1 clove is enough, it can overpower easily.
Mexican zucchini works well — salt 20 min instead of 15, add 5 min to roasting time.
Works the same way with cubed eggplant or potatoes (potatoes need 35–40 min).

Nutrition