Fried zucchini with garlic yogurt sauce is one of those comforting, unfussy dishes that’s ready in under 15 minutes and delivers bold flavor with barely six ingredients. It’s crisp, tangy, and equally delicious hot or cold; a perfect side, snack, or appetizer. This version, topped with mint and served with warm pita, is one of my go-to recipes.
The Story Behind This Dish
As a kid, I couldn’t stand zucchini. The taste, the smell, I avoided it completely. But my Jiddo, Abu Kamal, would always say zucchini was “fit for kings.” Like with so many things, he was right.
These fried zucchinis were his absolute favorite. He would ask for them often, usually for lunch with warm, fresh pita—and he’d always leave room to enjoy the leftovers cold, sometimes for breakfast or as a snack. They were simple, satisfying, and deeply familiar to him. And ironically, they were the only zucchini dish I would eat growing up.
Jiddo’s relationship with food wasn’t about what was special—it was about the act of sharing a meal. Like many in his generation, who were forcefully displaced from Palestine in 1948 and had to adapt with very little, he carried with him a quiet reverence for food. I remember how he’d sit at the table with a big smile, savoring even the humblest plate, as if it were a feast.
He believed that all food is good. Some meals are better than others, sure—but anything placed in front of you is a blessing. That philosophy stayed with me.
This dish, with its barely six ingredients and under 15 minutes of prep, is a reminder that flavor doesn’t come from complexity. It comes from care, memory, and the joy of sharing.
This dish captures that spirit. It’s humble, quick, and full of flavor. And now, I find excuses to add zucchini to everything.
Looking for more quick vegetable dishes? Try my chickpea & tahini salad.
Why You’ll Love It
Crispy meets creamy.
The zucchini turns golden and tender in minutes, and the garlic yogurt brings everything together with just the right tang.
It’s ready in 15.
This is a dish I make when I want something comforting, fast, and made from what’s already in the fridge.
It doesn’t ask for much.
Just six ingredients (salt and oil included!)—no fuss, just flavor.
It holds up.
Honestly? It’s just as good cold. Sometimes I sneak the leftovers straight from the fridge.
It makes me feel connected.
To home, to my Jiddo, and to the joy of making something so simple feel like something special.
Tips & Swaps for the Zucchini Garlic Yogurt
Watch the heat. Zucchini slices brown quickly—don’t step away while frying. You want golden, not burnt.
No Lebanese zucchini? Any small green zucchini will do—just avoid the oversized ones, which hold more water.
Don’t skip the mint. It might seem like a garnish, but it brightens everything.
Make it ahead. This dish holds up beautifully in the fridge. I’ve even served it cold as part of a mezze spread.
If you ever feel like making your own yogurt, this post by Antonio Tahhan is a beautiful guide. Even though we’re lucky to have good yogurt where I live, his method is one I tried and keep bookmarked.
Fried Zucchini with Garlic Yogurt Sauce
Ingredients
- 4 – 5 medium Lebanese zucchinis
- 1 cup yogurt
- 1 small clove garlic minced
- fresh mint leaves to taste
- salt as needed
- vegetable oil for frying
Instructions
- Wash the zucchinis and slice them into ½ cm thick coins.
- Heat the oil in a pan over medium-high heat.
- Fry the zucchini slices in batches for about 3 minutes, or until lightly golden. Keep a close eye—they brown quickly.
- Transfer to a plate lined with paper towels to drain excess oil.
- In a bowl, mix the yogurt with the minced garlic and a pinch of salt until smooth.
- Arrange the zucchini on a serving plate, spoon the yogurt sauce over the top, and finish with fresh mint leaves.
- Serve warm or cold, ideally with warm pita bread.
Notes
You can air fry the zucchini at 200°C (390°F) for 10–12 minutes, flipping halfway through, until golden and crisp.
