This refreshing meze salad pairs lightly charred zucchini slices with garlicky yogurt and crunchy walnuts. It makes a light starter for warm summer evenings.
Slice the zucchini thinly and evenly, then lightly salt it. Let it sit for 10 minutes and pat it dry with paper towels.
Cook the zucchini slices in a preheated grill pan, turning them until lightly browned on both sides.
Mix the yogurt with the crushed garlic and a pinch of salt. If it is too thick, stir in a few drops of water.
Arrange the cooled zucchini on a plate and drizzle the yogurt mixture over it. Sprinkle with walnuts and dill, then serve with olive oil.
Important: Lightly salt the zucchini slices and let them sit for 10 minutes before grilling to draw out excess moisture and help them brown. Allergens: contains dairy (yogurt) and tree nuts (walnuts).
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