Roasted Zucchini with Dill Yogurt Sauce
If you’re looking for a fresh and flavorful way to use up zucchini, this Roasted Zucchini with Dill Yogurt Sauce is it. Roasted until golden and served with a tangy dill yogurt sauce, it’s simple, quick, and seriously tasty!
Why You’ll Love This Roasted Zucchini with Dill Yogurt Sauce
This roasted zucchini with dill yogurt sauce is everything a summer dish should be—light, refreshing, and full of flavor. Growing up, this dish was a staple of my summers, enjoyed as a light yet satisfying meal. The fresh dill and creamy yogurt bring out the natural sweetness of the zucchini, creating a perfect blend of flavors!
Whether you’re serving it as a side dish, part of a mezze platter, or a quick lunch, this recipe is incredibly versatile. Plus, it’s easy to make, naturally gluten-free, and packed with fresh ingredients you probably already have on hand.
Ingredients You Need
- Zucchini: Roasting brings out its subtle sweetness and gives it golden edges. Choose firm, medium-sized zucchini for best texture.
- Yellow Summer Squash: Slightly sweeter and more colorful than zucchini, it balances the dish beautifully.
- Olive Oil: Helps the squash roast evenly and adds a hint of richness.
- Salt and Black Pepper: To taste.
- Fresh Dill: Adds brightness and an herbaceous flavor. Perfect for summer dishes!
- Feta Cheese: A salty, creamy topping that contrasts perfectly with the roasted vegetables and tangy sauce.
For the Yogurt Sauce
- Greek Yogurt: Thick and creamy, it forms the base of the sauce.
- Garlic: A little grated garlic goes a long way, adding depth and savoriness.
- Lemon Zest & Juice: Brightens the sauce with a pop of acidity and fragrance.
- Fresh Dill: Layering dill in both the sauce and garnish boosts the flavor.
- Olive Oil: Blends into the yogurt to create a smooth, luscious texture.
- Salt and Black Pepper: To taste, adjust for balance.
How to Make Easy Roasted Zucchini with Dill Sauce
- Season Zucchini & Squash: Preheat your oven to 425°F. In a large bowl, toss the zucchini and yellow squash chunks with 2 tablespoons of olive oil. Season with salt and black pepper to taste.
- Roast: Spread the vegetables evenly on a baking sheet lined with parchment paper. Roast in the preheated oven for 20-25 minutes, turning the vegetables halfway through, until they are golden and tender.
- Make the Yogurt Sauce: In a small mixing bowl, combine the Greek yogurt, grated garlic, lemon zest, lemon juice, fresh dill, and olive oil. Stir until well mixed. Season with salt and black pepper.
- Transfer to Platter: Once the roasted vegetables are done, transfer them to a serving platter.
- Assemble & Enjoy: Spread the yogurt on a platter. Arrange the roasted zucchinis on top. Garnish with crumbled feta cheese and a sprinkle of fresh dill. Serve immediately, either as a side dish or a light meal.
Tips for Success
- Cut the veggies into even sized pieces. Make sure your zucchini and squash are cut into similar-sized chunks to ensure even roasting!
- Don’t overcrowd the pan. Give the vegetables room to roast rather than stea! Use two pans if needed.
- Roast until golden. Look for browned edges and tender centers before taking the veggies out of the oven. This caramelization adds tons of flavor.
- Make the sauce ahead! The yogurt sauce gets even better after sitting for 15–30 minutes. Great for prep!
Serving Suggestions
This roasted zucchini with dill yogurt sauce can be served in so many different ways! Here are some of my favorite ways to serve it:
- As a side dish: Pair with sheet pan chicken and plums, grilled lamb chops with chimichurri, or salmon picatta for a filling meal.
- With warm pita or flatbread: Scoop it up mezze-style for a fun, shareable appetizer.
- Over grains: Serve the roasted veggies and dill yogurt sauce over couscous, quinoa, or rice for a hearty vegetarian bowl.
- Topped with a poached egg: Add protein and turn it into a delicious brunch option.
Frequently Asked Questions
Yes, but fresh dill adds more vibrant flavor to the yogurt dill sauce. If using dried, start with 1 teaspoon and adjust to taste.
Plain Greek yogurt is ideal for its thick texture, but regular plain yogurt will work, too!
Eggplant, cherry tomatoes, or bell peppers also work well in this dish. Mix and match based on what you have!
More Roasted Veggie Recipes to Try
- Lentil Salad with Roasted Eggplants
- Roasted Cauliflower & Cannellini Beans
- Miso Orange Roasted Carrots
- Roasted Squash and Lentil Salad
- Roasted Beef & Kale Salad
Roasted Zucchini with Dill Yogurt Sauce
Ingredients
- 1 zucchini cut in chuncks
- 1 yellow summer squash cut in chunks
- 2 tbsp olive oil
- Salt and black pepper to season
- Fresh dill to garnish
- ¼ cup feta cheese crumbled
For the Yogurt Sauce
- 1 cup plain Greek yogurt
- 2 garlic cloves grated
- 1 tsp lemon zest
- 2 tbsp lemon juice
- 2 tbsp fresh dill chopped
- 1/4 cup olive oil
- Salt and black pepper to taste
Instructions
- Preheat your oven to 425°F
- In a large bowl, toss the zucchini and yellow squash chunks with 2 tablespoons of olive oil. Season with salt and black pepper to taste.
- Spread the vegetables evenly on a baking sheet lined with parchment paper.
- Roast in the preheated oven for 20-25 minutes, turning the vegetables halfway through, until they are golden and tender.
- Make the Yogurt Sauce:
- In a small mixing bowl, combine the Greek yogurt, grated garlic, lemon zest, lemon juice, fresh dill, and olive oil. Stir until well mixed. Season with salt and black pepper.
- Once the roasted vegetables are done, transfer them to a serving platter.
- Spread the yogurt on a platter. Arrange the roasted zucchinis on top.
- Garnish with crumbled feta cheese and a sprinkle of fresh dill.
- Serve immediately, either as a side dish or a light meal.
