Name: Grilled Zucchini and Stone Fruit with Lemon-Yogurt Dressing
Ingredients: 1 large zucchini or yellow summer squash, cut into 1/2-inch thick slices; 2 tablespoons canola or vegetable oil; 2 ripe white peaches, pitted and halved; 2 ripe nectarines, pitted and quartered; 1 cup plain full-fat yogurt; 1 large garlic clove, grated; 2 tablespoons plus 1 teaspoon fresh lemon juice; 1 teaspoon salt; 1 teaspoon pepper; Basil or mint leaves (optional)

Ingredients

Scale

1 large zucchini or yellow summer squash, cut into 1/2-inch thick slices
2 tablespoons canola or vegetable oil
2 ripe white peaches, pitted and halved
2 ripe nectarines, pitted and quartered
1 cup plain full-fat yogurt
1 large garlic clove, grated
2 tablespoons plus 1 teaspoon fresh lemon juice
1 teaspoon salt
1 teaspoon pepper
Basil or mint leaves (optional)

Instructions

Add oil to a griddle pan, cast iron skillet, or heavy-bottomed pan and bring to high heat.
Add zucchini and stone fruit to a large bowl and sprinkle with salt and pepper. Grill the zucchini and stone fruit in batches, about 4-5 minutes each batch, until charred, softened, and cooked through. Set aside to cool.
Make the dressing by whisking to combine yogurt, lemon juice, garlic, and salt and pepper.
Arrange the zucchini and stone fruit on a platter and drizzle over lemon-yogurt dressing. Garnish with optional basil or mint leaves and enjoy right away.