Start by washing and slicing the zucchini into thick rounds, about half an inch each. Drizzle with olive oil, coating well, then sprinkle with salt and pepper to taste. Let sit for 10 minutes.

Once the grill is hot, place the zucchini slices directly on the grates. Grill each side for 2-3 minutes, until tender and charred. Set aside.

In a medium bowl, combine sour cream or Greek yogurt with chopped fresh herbs. Add garlic powder and Dijon mustard, mixing until well incorporated. Refrigerate for at least 10 minutes.

To build your bowl, start with a base of rice or mashed potatoes. Layer on grilled zucchini and your choice of protein. Drizzle with the creamy herb sauce.

Serve immediately while the zucchini is warm. Enjoy your meal!