Charred Courgettes with Yoghurt, Mint, and Sumac

This charred courgettes with yoghurt and mint recipe balances smoky warmth with cool creaminess. Finished with aromatic sumac, it’s an easy addition to any menu. Ideal for summer entertaining or quick weeknight meals, it’s one of the courgette side dish recipes I make most often for its simplicity and bright flavours.

Course Side Dish

Cuisine Middle Eastern

Diet Vegetarian

Keyword Courgette, Greek Yoghurt, Griddle, Summer

Prep Time 5

Cook Time 10

Servings Servings

Calories 92

Author Spooning & Forking

Ingredients

4 Courgettes about 500g, sliced lengthwise into 1cm-thick strips
2 tbsp Olive Oil extra virgin
150 g Greek Yoghurt thick, full fat
1 handful Fresh mint chopped
½ tsp Sumac ground
1 clove Garlic grated
Salt to taste
Black pepper freshly ground, to taste

Instructions

I start by preheating a griddle pan until it’s smoking hot. The heat is key here — it gives you that smoky char without overcooking the courgette. While it heats, I brush the courgette slices lightly with olive oil and season with salt.
Once the pan is ready, I cook the slices for 2–3 minutes per side without moving them too much. You’re looking for dark grill marks and tender flesh. As they cook, I mix the yoghurt with the grated garlic, a pinch of salt, and half the chopped mint.
To serve, I spread the yoghurt mixture on a plate, arrange the courgettes on top, scatter the remaining mint, and dust generously with sumac.

Nutrition