Grilled Zucchini Gyros with Sun-Dried Tomato Tzatziki
Need a lacto ovo vegetarian main course? Grilled Zucchini Gyros with Sun-Dried Tomato Tzatziki could be an amazing recipe to try. This recipe serves 4 and costs $4.68 per serving. One serving contains 692 calories, 21g of protein, and 32g of fat. This recipe from Half Baked Harvest requires cherry tomatoes, lemon juice, salt, and garlic. It can be enjoyed any time, but it is especially good for The Fourth Of July. Plenty of people really liked this Mediterranean dish. 539 people found this recipe to be yummy and satisfying. From preparation to the plate, this recipe takes approximately 1 hour. With a spoonacular score of 98%, this dish is outstanding. Similar recipes are Zucchini, Sun-Dried Tomato, and Mozarella Tart, Zucchini, Ricotta, And Sun-dried Tomato Cheesecake, and Grilled Chicken Gyros With Tzatziki.
Servings: 4
Preparation duration: 15 minutes
Cooking duration: 45 minutes
Ingredients:
1 cup plain, full-fat Greek yogurt
1 sliced avocado, for serving
2 tablespoons balsamic vinegar
2 cups button mushrooms, halved if large
halved cherry tomatoes, sliced cucumber, kalamata olives + crumbled feta, for serving
1 tablespoon fresh dill, chopped
1/4 cup fresh chopped herbs (oregano, basil, dill, parsley, etc.)
1 clove garlic, minced or grated
juice of half a lemon
6 tablespoons lemon juice
1/3 cup drained oil packed sun-dried tomatoes, chopped
1 tablespoon olive oil
2 tablespoons olive oil
3 tablespoon olive oil
1 tablespoon fresh oregano
1 tablespoon smoked paprika or regular paprika
4-6 warm pieces of pita or naan
pinch of crushed red pepper flakes
1 1/2 pounds russet potatoes, sliced into matchstiks
1/2 teaspoon salt + pepper
salt + pepper, to taste
salt + pepper to taste
2 medium zucchini, sliced in 1/4 inch rounds
2-4 cloves garlic, minced or grated, depending on your taste
Equipment:
bowl
oven
baking sheet
spatula
grill pan
frying pan
grill
Cooking instruction summary:
InstructionsIn a medium sized bowl combine the lemon juice, olive oil, balsamic vinegar, smoked paprika, oregano, garlic, salt and pepper. Add the zucchini + mushrooms and toss well, making sure the veggies are completely coated in the seasonings. Let sit for 10-15 minutes.Meanwhile, preheat the oven to 425 degrees F.Place the potatoes on a large baking sheet and drizzle with olive oil, salt + pepper. Gently toss with your hands or two spatulas to evenly coat. Bake for 15-20 minutes, then flip and bake for 15-20 minutes more. During the last 5 minutes of cooking, add the herbs and toss well. You want the potatoes to be tender, but crisp on the outside.Heat your grill, grill pan or skillet to medium high heat.Transfer the veggies, in batches if needed, to the grill and grill 3-4 minutes per side or until char marks appear. Remove everything from the grill. Alternately you can also roast the veggies at 425 degrees for 25-30 minutes or until soft.To assemble, divide the grilled veggies among warm naan or pita, top with tomatoes, cucumber, olives and avocado. Add the fries and finish with a good sprinkle of feta cheese. Serve with the tzatziki (below)!Sun-Dried Tomato TzatzikiCombine all the ingredients in a bowl and mix well. If not serving right away, keep covered in the fridge. The tzatziki will keep 2-3 days in the fridge. My avocado stayed pretty green due to the lemon juice.
Step by step:
1. In a medium sized bowl combine the lemon juice, olive oil, balsamic vinegar, smoked paprika, oregano, garlic, salt and pepper.
2. Add the zucchini + mushrooms and toss well, making sure the veggies are completely coated in the seasonings.
3. Let sit for 10-15 minutes.Meanwhile, preheat the oven to 425 degrees F.
4. Place the potatoes on a large baking sheet and drizzle with olive oil, salt + pepper. Gently toss with your hands or two spatulas to evenly coat.
5. Bake for 15-20 minutes, then flip and bake for 15-20 minutes more. During the last 5 minutes of cooking, add the herbs and toss well. You want the potatoes to be tender, but crisp on the outside.
6. Heat your grill, grill pan or skillet to medium high heat.
7. Transfer the veggies, in batches if needed, to the grill and grill 3-4 minutes per side or until char marks appear.
8. Remove everything from the grill. Alternately you can also roast the veggies at 425 degrees for 25-30 minutes or until soft.To assemble, divide the grilled veggies among warm naan or pita, top with tomatoes, cucumber, olives and avocado.
9. Add the fries and finish with a good sprinkle of feta cheese.
10. Serve with the tzatziki (below)!Sun-Dried Tomato Tzatziki
11. Combine all the ingredients in a bowl and mix well. If not serving right away, keep covered in the fridge. The tzatziki will keep 2-3 days in the fridge. My avocado stayed pretty green due to the lemon juice.
Nutrition Information:
covered percent of daily need
