Bring roasted zucchini (or any vegetable) to the next level with a creamy, flavorful curry yogurt sauce! Everyone will love this easy vegetarian recipe.

Roasted Zucchini with Curry Yogurt Sauce - Daisybeet

As an RD, I consider it part of my job to make vegetables taste delicious. Two of my tips to make veggies irresistible are 1) roast them, and 2) add a sauce or dressing. This recipe combines both these techniques, making the zucchini taste EXTRA amazing.

Why roast vegetables? Roasting is a method of cooking that uses dry heat. Dry heat cooking releases the natural sugars found in vegetables, making them taste sweeter, toasty, and a bit nutty. Therefore, roasting vegetables brings out a lot more flavor than moist heat cooking methods, like boiling and steaming.

Roasted vegetables are great on their own, but add a flavorful sauce, and we’re in veggie heaven! This roasted zucchini pairs perfectly with a homemade curry yogurt sauce. You can use this sauce on pretty much any vegetable, or even use it as a creamy salad dressing.

Roasted Zucchini with Curry Yogurt Sauce - Daisybeet

What’s in this recipe?

Here are all the ingredients you need to make this roasted zucchini with curry yogurt sauce:

  • Zucchini
  • Full fat Greek style yogurt
  • Lemon juice
  • Apple Cider Vinegar
  • Fresh ginger
  • Curry powder
  • Turmeric
  • Maple syrup
  • Salt
  • Pepper
  • Paprika
  • Olive oil

How to make roasted zucchini with curry yogurt sauce

  • Cut zucchini. Toss in olive oil, salt, pepper, and paprika. Roast in the oven on a parchment paper lined baking sheet.
  • Prepare the curry yogurt sauce by whisking together all the ingredients in a small bowl.
  • Plate zucchini, then add a generous drizzle of curry yogurt sauce.
  • Serve immediately. This side dish would taste amazing with falafel and pita, salmon, or your favorite veggie burger!

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Roasted Zucchini with Curry Yogurt Sauce (Gluten Free)

Bring roasted zucchini (or any vegetable) to the next level with a creamy, flavorful curry yogurt sauce! Everyone will love this easy vegetarian recipe.

  • Author: Alex
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 4 1x
  • Category: side dish
Scale

Ingredients

  • 3 medium – large zucchini (I used 2 zucchini and 1 pattypan), half lengthwise, then quartered
  • 1 tbsp olive oil
  • Salt
  • Pepper
  • Paprika

Curry Yogurt Sauce

  • 1/2 cup plain full fat Greek style yogurt – I used Siggi’s lactose free
  • 2 tbsp lemon juice
  • 1 tbsp apple cider vinegar
  • 1 tsp maple syrup
  • 2 tsp freshly grated ginger
  • 1 tsp curry powder
  • 1/2 tsp turmeric

Instructions

  1. Preheat oven to 420F. Line a large baking sheet with parchment paper. Toss zucchini in olive oil with a generous shake of salt, pepper, and paprika. Spread out on baking sheet, making sure no pieces overlap. Roast for 25-30 minutes, flipping once.
  2. While the zucchini is in the oven, prepare the sauce. Whisk together the ingredients + a small shake of salt and pepper in a small bowl.
  3. Plate zucchini, then drizzle with however much curry yogurt sauce you want. You may have sauce left over.
  4. Serve right away.

Notes

  • You may have sauce left over. It can be stored in the fridge for 1-2 weeks, and used to dress salads, other veggies, or as a marinade for meat + fish.

Keywords: curry yogurt sauce, gluten free

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Roasted Zucchini with Curry Yogurt Sauce - Daisybeet