I cut the zucchini into thick half-moons (or lazy wedges if I’m in a rush), toss with olive oil, salt, pepper, and a tiny pinch of garlic powder. Hot tray, hot oven — about 230°C — and in they go. Don’t crowd them. Flip once when the bottoms get a little blistered; you want tender middles and caramelized edges. I always “test” one straight off the pan. Too good not to.
I mash a tiny garlic clove with a pinch of salt, then fold it into yogurt, a spoon of sour cream, lots of dill, and a squeeze of lemon. Crack in some pepper, taste, done. It should feel fresh and tangy, not heavy. Drag the hot zucchini through it or drizzle in messy ribbons.
Zucchini
Dill Sauce
-
100
g
plain Greek yogurt
-
1
tbsp
mayonnaise
-
1
tbsp
fresh dill, chopped
-
1
tsp
lemon juice
-
1
clove
garlic, minced
-
to taste
salt and pepper
Author
Mario Kapustic
Hi! I’m Mario from Croatia. I love cooking and sharing recipes that combine tradition with creativity. I started Tasty Empire to share my family’s recipes — the ones from Mom and Grandma — and all the little tricks I’ve picked up along the way. I especially enjoy pasta, risottos, homemade breads, and desserts, always looking for little ways to enrich flavors.
Preparation
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Preheat the oven
Preheat the oven to 200°C (390°F) and line a baking tray with parchment paper.
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Prepare the zucchini
Slice the zucchini into rounds or half-moons, toss with olive oil, salt, and pepper, then spread evenly on the baking tray.
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Roast the zucchini
Roast in the preheated oven for 20–25 minutes, turning halfway, until golden and tender.
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Make the dill sauce
While zucchini is roasting, mix Greek yogurt, mayonnaise, chopped dill, lemon juice, garlic, salt, and pepper in a small bowl until smooth.
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Serve
Plate the roasted zucchini and drizzle or serve alongside the creamy dill sauce. Enjoy warm or at room temperature.
Note: For extra flavor, sprinkle zucchini with a little Parmesan before roasting.
Updated: August 30, 2025