In prime grill season, I’m largely in charge of sides and have been enjoying test driving a plethora of new flavors. This zucchini salad delivered a summery burst of flavor and color.

Mediterranean Zucchini Salad

• 2 large zucchini
• 1 natural yoghurt
• 1 tsp. Cumin
• 1/4 c. Pomegranate seeds
• 1/4 c. Pistachios, chopped
• 1/4 c. Parsley, chopped

1. Slice zucchini in half, then into ~1/3 inch strips that are sturdy enough to be turned on the grill.
2. Lightly brush with olive oil, salt and pepper.
3. Mix the yogurt and cumin. Place in the fridge until ready to use.
4. Grill two minutes then flip and grill another two minutes so they are lightly grilled, but tender.
5. Plate and top with pomegranate seeds, pistachios, and parsley.