Pan-Fried Zucchini with Yogurt Dressing
Pan-Fried Zucchini with Yogurt Dressing
Anna Voloshyna
Rated 5.0 stars by 1 users
Category
Zucchini
Servings
4-6
Prep Time
10 minutes
Cook Time
20 minutes
Ingredients
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3 small or medium-small, zucchini
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Salt
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2 Tbsp vegetable oil
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3/4 cup plain yogurt
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2 cloves garlic, 1 unpeeled and crushed, 1 peeled and minced
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2 sprigs thyme
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1 Tbsp dill, minced
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1 Tbsp mint, minced
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Freshly ground black pepper, to taste
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Hestan NanoBond skillet
Products To Use
Directions
Halve the zucchini lengthwise and score the flesh with a paring knife in a crosshatch pattern. Sprinkle with a generous pinch of salt and leave for 10 minutes to drain the access moisture. Pat dry zucchini with a paper towel until completely dry.
Heat the oil in a large Hestan NanoBond skillet until hot and shimmering. Lower the heat to medium and place the zucchini on a skillet cut side down. Fry for 7 to 8 minutes or until crispy and then turn on the other side. Add 1 clove of unpeeled crushed garlic and thyme. Reduce the heat to medium-low and cook the zucchini until completely soft, about 5 to 7 minutes. Then remove from the heat and transfer to paper towel-lined plate to blot excess oil.
In a small bowl, mix yogurt, minced garlic, herbs, black pepper, and a tiny pinch of salt.
Arrange zucchini on a serving platter and drizzle with the yogurt dressing or serve it on the side.
