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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.

Ingredients

Scale
  • 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