Ginger-Marinated Zucchini With Lime Yogurt 2.000

Stacy Zarin Goldberg for The Washington Post; food styling by Lisa Cherkasky for The Washington Post

Dinner in Minutes May 21, 2019

Ginger brings a new level of refreshing to warm weather’s most prolific vegetable.

This is a light meal that would welcome some toast for scooping, as well as a side of sauteed peas or green beans.


When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 2 servings

  • 1 lime
  • 2 scallions (trimmed)
  • One 2-inch piece fresh ginger root
  • 2 medium cloves garlic
  • 1/8 teaspoon and 1/4 teaspoon kosher salt, plus more as needed
  • 2 medium zucchini (12 to 13 ounces total)
  • 2 tablespoons plus 2 teaspoons extra-virgin olive oil, plus more as needed
  • 1/4 teaspoon freshly ground black pepper, plus more as needed
  • 1/3 to 1/2 cup full-fat plain yogurt, for serving
  • Pinch sugar
  • 2 large eggs


Use a Microplane grater to zest 1 teaspoon of peel from the lime. Cut the lime and squeeze the juice into a measuring cup. Coarsely chop the white and light-green parts of the scallions to yield at least 3 tablespoons. Use a spoon to peel the ginger, then grate or mince the ginger to yield 1 tablespoon. Mince the garlic, using a little salt to mash it into a paste.

Rinse the zucchini and trim the ends. Use a wide vegetable peeler, a mandoline or a sharp chef’s knife to cut each vegetable lengthwise into equally thin planks (less than 1/4-inch thick).

Use 2 teaspoons of the oil to lightly coat each zucchini plank on both sides, then season with the 1/8 teaspoon of the salt and the 1/4 teaspoon of pepper.

Heat a large, dry grill pan over medium-high heat. Arrange as many zucchini planks as will fit in a single layer in the pan; reduce the heat to medium and cook for about 1 1/2 minutes on each side. The planks will soften and turn into ribbons. Repeat to cook all the zucchini, transferring it to a large plate as the ribbons are done.

Stir together the lime zest, a drizzle of the oil and the yogurt (to taste) in a small bowl. Season lightly with pepper.

Whisk together the remaining 2 tablespoons of oil into the lime juice (in its measuring cup), then add the scallions, garlic, ginger and a pinch of sugar. Pour over the zucchini planks, tossing them gently to coat. If the mixture looks dry, drizzle in a little more oil. Let them sit/marinate while you make the eggs.

Heat a small nonstick skillet over medium heat. Crack in the eggs and fry, sunny side up, just until the whites are set but the yolk is still a bit runny. Season them with the remaining 1/4 teaspoon salt and a pinch of pepper.

To serve, divide the lime-zest yogurt between plates, spreading it around with the back of a spoon. Top with equal amounts of the ginger-marinated zucchini, then place an egg on each portion.

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Recipe Source

Based on a recipe from “No Crumbs Left: Recipes for Everyday Food Made Marvelous,” by Teri Turner (Houghton Mifflin Harcourt, 2019).

Tested by Bonnie S. Benwick.

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