- 700 g zucchini
- 150 g Greek yogurt
- 25 g Dijon mustard
- 25 ml lemon juice
- 20 ml olive oil
- 2 garlic cloves, minced
- 12 g fresh dill
- 10 g fresh parsley
- 3 g fine salt
- 2 g black pepper
- 60 ml water for steaming
Quarter the zucchini into thick half moons of equal size and place a steamer basket above simmering water, keeping the vegetable pieces clear of the liquid.
Cover and steam for five to seven minutes until the zucchini turns bright and just tender, checking with a fork to avoid a soggy, collapsing texture.
Whisk Greek yogurt, Dijon mustard, lemon juice, minced garlic, and olive oil in a small bowl until smooth, tasting for a pleasantly sharp but balanced sauce.
Chop dill and parsley finely, fold most of the herbs into the mustard dressing, and season with salt and pepper before adding the hot vegetables.
Transfer the steamed zucchini to a warm platter and let excess surface moisture evaporate for one minute, then spoon the yogurt dressing evenly over the pieces.
Finish with reserved chopped herbs and a little freshly ground pepper, serving while the zucchini is warm and the tangy sauce stays thick and creamy.
