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.
Prep Time:10 minutes
Cook Time:30 minutes
Total Time:40 minutes
3 medium – large zucchini (I used 2 zucchini and 1 pattypan), half lengthwise, then quartered
1 tbsp olive oil
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
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.
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.
Plate zucchini, then drizzle with however much curry yogurt sauce you want. You may have sauce left over.
Serve right away.
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.