Why This Recipe Works

For a side dish that showcases the full spectrum of zucchini flavor and texture, we used a meat pounder to smash the squash and then break it into a couple of large pieces. After seasoning the craggy pieces with salt, lemon juice, and extra-virgin olive oil, we broiled them until they were charred in spots and then let them cool before cutting them into chunks. We served them atop a schmear of creamy dressing garnished with crunchy nuts, spicy pepper, fresh herbs, and a drizzle of extra-virgin olive oil.

Want more? Read the whole story

Before You Begin

The zucchini do not need to be the same size, though for this recipe, we prefer ones that are 7 to 12 ounces each. We developed this recipe using an electric broiler. If using a gas broiler, adjust the oven rack 4 inches from the broiler element and use tongs to rearrange the zucchini pieces halfway through cooking instead of rotating the pan in step 2.

Instructions

Adjust oven rack 5 inches from broiler element and heat broiler. Using meat pounder or rolling pin, firmly but gently smash zucchini until flattened and cracked lengthwise. Trim and discard ends. Break each zucchini into 2 to 4 large pieces. Transfer zucchini pieces to large bowl, including any smaller pieces that have been created during smashing and breaking. Add oil and lemon juice and toss until zucchini is evenly coated.

Arrange zucchini, skin side down, on aluminum foil–lined rimmed baking sheet. Sprinkle with 2 teaspoons salt, making sure to season thicker pieces more heavily than thinner pieces. Broil until zucchini are lightly charred in spots, 9 to 12 minutes, rotating pan halfway through broiling. Let cool until zucchini are warm to touch, 15 to 20 minutes.

Meanwhile, stir yogurt, water, garlic, and remaining ¼ teaspoon salt together in small bowl. Let sit at room temperature so flavors meld, about 10 minutes. Spread yogurt mixture on serving platter. Cut zucchini into bite-size pieces. Arrange zucchini on top of yogurt mixture. Sprinkle with hazelnuts, dill, and Aleppo pepper. Drizzle with oil and serve.