When your cooler is cramped and the dish tub is already full, Fire-Grilled Zucchini with Herbed Yogurt Drizzle earns its spot in the meal plan. Zucchini packs light, preps fast with a quick slice, and cooks right on the camp grill while the rest of dinner comes together. No extra pans to scrub—just a cutting board, a knife, and a pair of tongs.
On the grate, the zucchini picks up dark, smoky stripes and turns tender without going limp. A little char on the edges brings out a roasted sweetness that plays well with Mediterranean flavors, especially alongside grilled chicken, kebabs, or a pot of lemony rice. It’s a side that vanishes fast while you’re still hovering near the fire.
The herbed yogurt drizzle is the cool counterpoint: tangy yogurt, garlic, and fresh herbs stirred together back at the van or picnic table, then spooned over the hot slices so it settles into the grooves. Leftovers hold up surprisingly well—tuck the zucchini into a wrap the next day and add an extra swipe of yogurt for an easy trailhead lunch.
Fire-Grilled Zucchini with Herbed Yogurt Drizzle
Equipment
- Grill grate
- Mixing bowl
- Tongs
- Knife
Ingredients
- 3 medium zucchini sliced lengthwise 1/4-inch thick
- 1 tablespoon olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/2 cup Greek yogurt
- 1 tablespoon fresh dill chopped
- 1 tablespoon fresh mint chopped
- 1 clove garlic minced
- 1 teaspoon lemon juice
Instructions
- Mix Greek yogurt, dill, mint, garlic, and lemon juice in a bowl to make herbed yogurt. Set aside.
- Brush zucchini slices with olive oil, sprinkle with salt and pepper.
- Grill zucchini over hot campfire coals 2–3 minutes per side until charred and tender.
- Arrange zucchini on platter. Drizzle with herbed yogurt and serve.