Post by goodcookin on May 4, 2009 21:19:49 GMT -5
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.
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.