Freckled Zucchini with Lemon Dill Cream
Brighten up your dinner table with this vibrant and flavorful Freckled Zucchini with Lemon Dill Cream! Perfectly seared zucchini rounds, golden and freckled from a quick skillet cook, are tossed in fragrant garlicky oil and paired with a refreshing, tangy lemon dill cream sauce. This delightful side dish comes together quickly in just 25 minutes, combining the earthy sweetness of zucchini with the zesty brightness of lemon and the herbal notes of fresh dill. The creamy yogurt-based sauce, lightly sweetened with a touch of honey, makes it a guilt-free addition to any meal. Serve it as a light vegetarian appetizer, a flavorful side to grilled fish or chicken, or even a standalone snack that’s as versatile as it is delicious. This recipe is a must-try for anyone looking for an easy, healthy, and incredibly satisfying way to enjoy seasonal zucchini!
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Recipe Information
Ingredients
- 4 medium zucchini
- 3 tablespoons olive oil
- 2 cloves garlic, minced
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- 0.5 cup plain Greek yogurt
- 2 tablespoons fresh dill, chopped
- 1 teaspoon honey
Instructions
Wash and dry the zucchini. Trim the ends and slice each zucchini into 1/4-inch thick rounds.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
Add the zucchini slices in a single layer (working in batches if necessary). Let them cook undisturbed for 2-3 minutes to develop golden sear marks.
Flip the zucchini slices and cook for an additional 2-3 minutes until golden and tender. Remove from the skillet and set aside. Repeat until all zucchini slices are cooked.
Reduce the heat to medium and add the remaining tablespoon of olive oil to the skillet. Stir in the minced garlic and sauté for 30-60 seconds until fragrant. Remove from heat.
Season the cooked zucchini with salt and black pepper and toss to coat in the garlicky oil.
In a small mixing bowl, whisk together the Greek yogurt, lemon juice, lemon zest, chopped dill, and honey until smooth.
Transfer the warm zucchini to a serving dish and drizzle the lemon dill cream over the top. Alternatively, serve the sauce on the side for dipping.
Garnish with additional fresh dill, if desired, and serve immediately.
Nutrition Facts
Calories |
784 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.7 g | 60% | |
| Saturated Fat | 8.6 g | 43% | |
| Polyunsaturated Fat | 4.7 g | ||
| Cholesterol | 12 mg | 4% | |
| Sodium | 8683 mg | 378% | |
| Total Carbohydrate | 74.4 g | 27% | |
| Dietary Fiber | 7.1 g | 25% | |
| Total Sugars | 65.4 g | ||
| Protein | 20.9 g | 42% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 290 mg | 22% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 1984 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
