1: Grate one clove of garlic, and mix with cracked pepper, salt, lemon zest, and juice of half a small lemon.
2: Add 2 heaping tablespoons of plain Siggi's into the garlic mixture.
3: For the basil vinaigrette, add 2 handfuls of basil, 1/2 cup of olive oil, 1/4 cup of red wine vinegar, 1 garlic clove, red pepper flakes, and salt into a food processor.
4: Blend the vinaigrette ingredients to combine.
5: Grill the zucchini and serve it topped with the basil vinaigrette over the lemon-garlic skyr on sourdough toast.
