Vegan Sizzling Zucchini With Creamy Tzatziki and Vinegary Chimichurri

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.

Serves: 2

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:

  1. For the tzatziki, in a small bowl, mix together all ingredients. Set to side. 
  2. 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. 
  3. 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. 
  4. For the chimichurri, in a medium bowl, mix all ingredients and leave to rest for 5 minutes. 
  5. To serve, place tzatziki in three or five dots on plate. Lay each filet over dots and drizzle with chimichurri.
Share this

Get our 2023 Best of Vegan Issue FREE by subscribing now!

Subscribe Now