Zucchini with Yogurt Dill Sauce

Zucchini with Yogurt Dill Sauce

• 1/2 cup plain yogurt
• 2 teaspoons finely chopped fresh dill
• 1 small clove garlic, grated
• 1/2 teaspoon lemon juice
• Kosher salt
• Freshly ground black pepper
• 1 pound zucchini
• 1 tablespoon olive oil

In a small bowl, whisk together the yogurt, dill, garlic, and lemon juice. If necessary, thin with water to a pourable consistency. Season to taste with salt and pepper. Set aside.Trim ends off zucchini. Cut in half crosswise, then cut each half lengthwise into 4-6 spears. Toss with olive oil, salt, and pepper.Place zucchini in an oven-proof skillet or pan and broil, flipping occasionally, until slightly charred and tender but not mushy, about 10 minutes. Remove from broiler.Serve zucchini warm or chilled with yogurt-dill sauce.[print-me target=".post-content"]