Sauted Zucchini, Persian-style

[Guest guest]

Sauted Zucchini, Persian-style

 

5 small zucchini

1 tbsp. olive oil

Kosher salt and cracked black pepper

1 clove garlic minced

1/2 small onion, minced

1/2 cup yogurt (more if desired) at room temperature

 

1. Cut ends off zucchini and slice in half, length-wise. Saute in oil in

heavy skillet on medium-high heat, cut side down, for about three minutes or

until zucchini are lightly browned. Add salt and pepper to taste.

2. Turn over and cook for one more minute. Add minced garlic and onion and

cook for about two more minutes, scraping bottom of pan with spatula to keep

onion and garlic from sticking.

3. Place half of yogurt on platter. When onion has begun to brown, remove

zucchini from skillet to platter and top with rest of the yogurt. Remove any

remaining browned bits of onion and garlic and sprinkle on top of yogurt.