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1
Preheat oven to 450 degrees.
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2
To prepare yogurt: Place yogurt in a large coffee filter set in a sieve over a bowl.
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3
Let sit 30 minutes; discard liquid.
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4
Transfer yogurt to a small bowl and stir in 1/2 to 1 tablespoon rosemary oil, to taste.
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5
Season with salt and white pepper to taste.
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6
Cover and refrigerate until cold.
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7
To make coulis: Trim ends of 2 zucchini and cut into 1/2-inch chunks.
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8
In a medium saucepan, place zucchini, 1 cup water, and 1/2 teaspoon salt.
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9
Bring to a boil; lower heat to medium and cover pan.
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10
Cook until zucchini is very soft, about 15 minutes.
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11
Transfer cooked zucchini and liquid to a blender and process until very smooth.
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12
Add a little water if too thick.
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13
Stir in 1 tablespoon rosemary oil and freshly ground black pepper.
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14
Cool to room temperature.
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15
Meanwhile, trim ends of remaining 6 zucchini and cut each in half lengthwise.
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16
Place on a large rimmed baking sheet.
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17
Drizzle 2 tablespoons rosemary oil over zucchini and roll zucchini around to coat thoroughly.
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18
Sprinkle lightly with salt.
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19
Place cut side up on baking sheet and roast until soft, about 15 minutes.
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20
Transfer to a platter, cut side up; let cool.
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21
Drizzle both sauces over zucchini in a striped pattern.
