Broiled Zucchini w/ a Raita drizzle: summer wrapped up in a bite!

May 23, 2012

Broiled Zucchini w/ a dollop of RAITA: summer wrapped up in a bite!

[caption id="attachment_1260" align="aligncenter" width="614"] 2012 © COPYRIGHT KAJAL DHABALIA, ALL RIGHTS RESERVED.[/caption]
My husband LOVES this dish....he calls it "summer wrapped up in a bite".....I LOVE that! 
For those of you not familiar with Raita, it's an Indian yogurt sauce that is totally refreshing. It can be made several different ways, but I've found in this instance the fresh cucumber Raita tastes best. This dish is super easy, super tasty and really refreshing. 
I made this with a lentil and wild rice pilaf for a quick weeknight dinner, but it also pairs well with quinoa, rice, quinoa rice pilaf, pasta, burgers....in general it's just a really great summer dish!
I'm hoping to try this out the grill sometime soon...it's also a perfect side dish for BBQ's or picnics you might be going to this Memorial Day Weekend...you'll definitely get rave reviews for this dish.

Broiled Zuchinni w/ a Raita drizzle

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 4 medium zucchini, halved lengthwise
  • Coarse salt and ground pepper
  • 2/3 cup plain yogurt
  • 1/2 cup peeled and shredded cucumber
  • 1/2 teaspoon toasted cumin powder
  • 1/4 cup finely chopped mint
  • 1/4- 1/2 teaspoon salt (or to taste)
  • 1/4 teaspoon black salt
  • 1/4 cup cilantro, washed and finely chopped

Directions

  1. Heat broiler. Brush a rimmed baking sheet with 1 tablespoon oil. Arrange zucchini in a single layer, cut side up. Brush with 1 tablespoon oil and season with salt and pepper. Broil until zucchini are deep golden brown, 8 to 10 minutes.
  2. Peel and shred cucumber, then sprinkle cucumber shreds with a little bit of salt and let sit 5 minutes. This lets the water seperate from the cucumber so that excess water can be easily be  squeezed out so that when added to yogurt it doesn't water down the yogurt.
  3. In a small bowl, stir together yogurt, cucumber, mint, salt, black salt and toasted cumin powder.
  4. Transfer zucchini to a serving platter, drizzle with raita, and sprinkle with cilantro.
ENJOY!
***
VEGAN NOTES
  • In place of the yogurt you could try using a hummus or tahini based sauce....that's made a little more loose (like yogurt) rather than thick (like dip)....haven't tried it, but would love to hear if you do!
GLUTEN FREE NOTES
  • Totally gluten free!
YOGIC COOKING NOTES
  • In general, it's best not to eat yogurt in the evenings, especially when it's cold out...so save this recipe for hot summer days.
  • Kapha body types could try using goat milk yogurt rather than cow based yogurt.
  • Pitta body types should LOVE this dish....both the yogurt and mint are very cooling for the body.
  • Vata body types could add toasted almonds to give it a little bit more grounding.



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