Preheat the oven to 200°C. 

Bring a frying pan to medium high heat. Drizzle 2 tbsp of the olive oil. Once hot, add the capers and shallow fry them for 2 minutes until puff and crispy. Remove from the pan and set aside over kitchen paper. 

Score using a sharp knife, the zucchinis with 3mm deep slits across the length of the zucchini. 

Using the same pan, on medium high heat. Drizzle 1 tbsp of olive oil and pan fry the zucchinis for approximately 5 minutes on each side until golden brown. Place on a tray and finish to cook in the oven for 10 mins until soften. 

In the same frying pan, on high heat, add the tomatoes, garlic, brown sugar, Italian herbs, and season with a pinch of salt and pepper.  

Sauté for 5 minutes until the tomatoes soften. Add the sherry vinegar and break down few times using a potato masher but making sure they still chunk of tomatoes. Turn of the heat and set aside. 

Place the yoghurt into a bowl, add the lemon juice and the zest, add the cumin and season with a pinch of salt and pepper. Mix well and set aside. 

Serve the zucchinis warm on top of the chunky tomato sauce, sprinkle with fry capers, drizzle with cumin yoghurt and garnish with parsley leaves. Enjoy.