Guest guest Posted May 4, 2009 Report Share Posted May 4, 2009 Turkish Zucchini with Yogurt 2 pounds small zucchini, peeled and diced 1 tablespoon extra-virgin olive oil 6 tablespoons full-fat plain yogurt 2 cloves garlic, very finely chopped juice of 1/2 lemon salt to taste Imported black olives for garnish (optional) sliced hard-boiled egg for garnish (optional) 2 scallions, chopped, and 2 tablespoons fresh dill tomato slices for garnish (optional) Place the zucchini in a large saucepan of boiling water and let continue to boil until very soft and easily squashed with a fork, about 20 minutes. Drain in a strainer and press down with the back of a wooden spoon to squeeze out any liquid. Transfer to a medium-size bowl and mash with a fork, then stir in the olive oil, yogurt, garlic, and lemon juice and season with salt. Arrange on a platter and refrigerate for 1 hour before serving cool or at room temperature. Garnish with black olives, egg slices, scallions, and dill, and/or tomato slices. Serves 8. ________________ Canada Toolbar: Search from anywhere on the web, and bookmark your favourite sites. Download it now http://ca.toolbar.. Quote Link to comment Share on other sites More sharing options...
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