Grilled Zucchini Steaks with Curried Almonds and Yogurt
Serves 4
- 4 medium zucchini, halved lengthwise
- 2 1/2 Tbs olive oil
- kosher salt
- 1 cup blanched, slivered almonds
- 1/2 Tbs honey
- 2 tsp curry powder
- 1 cup Greek yogurt
- 1 Tbs lemon juice
- 2 Tbs chopped mint, plus roughly torn mint leaves to garnish
- Light your grill.
- While it heats up to medium-high toss zucchini halves with 2 tablespoons olive oil and a pinch of salt.
- Once grate is hot, clean and oil the grill.
- Grill zucchini halves until charred on both sides and so tender a knife effortlessly pierces through to the center, about 4 minutes total.
- Cover a cutting board with wax paper and set aside.
- In a small pan over medium heat, combine 1/2 tablespoon olive oil and almonds.
- Toast nuts until golden brown and aromatic, about 1 minute.
- Add honey, curry powder, and salt.
- Toast, stirring, until nuts are evenly coated in honey and carmelized, about 1 minute.
- Transfer almonds to the prepared cutting board and let cool.
- In a small bowl, mix yogurt with lemon juice and mint.
- Season with salt to taste.
- Spread yogurt sauce over 4 plates an set zucchini steaks on top.
- Spoon curried almonds over zucchini and garnish with torn mint.