Grilled Zucchini Skewers with Jalapeno Yogurt Dipping Sauce
INGREDIENTS
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8 jalapenos, stems removed
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Canola oil, for brushing
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Kosher salt and freshly ground black pepper
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1 cup fresh parsley leaves
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1/2 cup fresh cilantro leaves
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1/4 cup grated Parmesan
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2 tablespoons pine nuts
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1/4 to 1/3 cup olive oil
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2 cups nonfat or 2-percent Greek yogurt
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3 medium zucchini, cut into 1-inch-thick rounds
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Canola oil, for brushing
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Kosher salt and freshly ground black pepper
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Olive oil, for drizzling
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