Lauren Lovatt
Vegan Sizzling Zucchini With Creamy Tzatziki and Vinegary Chimichurri
This light dish is elegant, filled with tangy flavor and creamy texture, and makes for an excellent plant-forward date night meal.
November 15, 2021
Feel like eating a high-class meal in the comfort of your own home? This simple, but impressive dish from the Mind Food: Plant-Based Recipes for Positive Mental Health cookbook is your ticket.
What you need:
For the tzatziki:
1 cup plain vegan yogurt
½ large cucumber, grated
1 garlic clove
½ cup parsley, finely chopped
¼ teaspoon salt
For the zucchini fillets:
1 large zucchini
2 tablespoons olive oil
¼ teaspoon salt
For the chimichurri:
1 bunch of parsley, finely chopped
1 bunch of cilantro, finely chopped
1 shallot, finely diced
2 mint sprigs
1 red chili, finely chopped
1 cup olive oil
¼ cup apple cider vinegar
1 garlic clove, crushed
Zest of 1 lemon
1 teaspoon agave
½ teaspoon salt
What you do:
- For the tzatziki, in a small bowl, mix together all ingredients. Set to side.
- For the zucchini fillets, cut zucchini into three 2-inch pieces. Cut each piece into three, lengthwise, to achieve even filets. Cross-hatch each fillet evenly.
- In a frying pan over medium heat, warm oil until hot and add filets skin-side-up. Cook until golden, then flip onto skin side until cooked through.
- For the chimichurri, in a medium bowl, mix all ingredients and leave to rest for 5 minutes.
- To serve, place tzatziki in three or five dots on plate. Lay each filet over dots and drizzle with chimichurri.
