Vegan Sizzling Zucchini With Creamy Tzatziki and Chimichurri Sauce

Feel like eating a high-class meal in the comfort of your own home? This simple, but impressive dish from the Mind Food: Plant-Based Recipes for Positive Mental Health cookbook is your ticket.

What you need:

For the tzatziki: 
1 cup plain vegan yogurt 
½ large cucumber, grated 
1 garlic clove 
½ cup parsley, finely chopped 
¼ teaspoon salt 

For the zucchini fillets:
1 large zucchini
2 tablespoons olive oil 
¼ teaspoon salt

For the chimichurri: 
1 bunch parsley, finely chopped 
1 bunch cilantro, finely chopped 
1 shallot, finely diced 
2 mint sprigs
1 red chili, finely chopped 
1 cup olive oil 
¼ cup apple cider vinegar 
1 garlic clove, crushed 
Zest of 1 lemon 
1 teaspoon agave
½ teaspoon salt

What you do:

  1. For the tzatziki, in a small bowl, mix together all ingredients. Set to side. 
  2. For the zucchini fillets, cut zucchini into three 2-inch pieces. Cut each piece into three, lengthwise, to achieve even filets. Cross-hatch each fillet evenly. 
  3. In a frying pan over medium heat, warm oil until hot and add filets skin-side-up. Cook until golden, then flip onto skin side until cooked through. 
  4. For the chimichurri, in a medium bowl, mix all ingredients and leave to rest for 5 minutes. 
  5. To serve, place tzatziki in three or five dots on plate. Lay each filet over dots and drizzle with chimichurri.
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