• Cut the zucchini into chunks. Place the chunks on a few layers of paper towels and sprinkle them with salt. This will remove the moisture so the zucchini doesn’t get mushy on the grill. Let it sit for 15 to 20 minutes.
• Make the bread crumbs while the zucchini sits. Heat a skillet over medium heat and add the butter. Add in the torn sourdough pieces with a pinch of salt and pepper along with the garlic cloves. Cook, tossing often, until the bread is crunchy and golden, about 5 to 6 minutes. Transfer it to a plate and let it cool. Once cool, crumble the pieces even further with your hands.
• Preheat your grill to the highest setting. Pat the zucchini dry with the paper towels all over and place the chunks in a bowl. Toss with the olive oil and a big pinch of pepper (they are already salted). Transfer the zucchini to a grill pan.
• Place the pan on the grill and close the lid. Grill for 6 to 8 minutes, then toss and grill for 6 to 8 minutes more. Grill from anywhere for 5 to 10 more minutes, or until they are grilled enough for your liking. Remove the grill pan.
• Place the zucchini on a large plate. Drizzle with a few spoonfuls of the caesar dressing. Top with the shaved parmesan and grated parmesan. Top with the breadcrumbs. Enjoy!

greek yogurt caesar dressing

• Add the garlic, yogurt, parmesan, mustard, vinegar, anchovy paste, lemon juice, a pinch of salt and pepper to a food processor or blender and blend until pureed. With the processor still on, stream in the olive oil until a creamy dressing forms. (This may make more dressing than needed, but you can store it sealed in the fridge for about 3 to 4 days and stir well before using.)