Zucchini With Yogurt Sauce
Recipe
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Ingredients
| 1 lb | Firm Zucchini |
| 2 Tbsp | Water |
| ½ cup | Non-fat Yogurt |
| 1 | Clove Garlic, finely minced |
| 2 tsp | Finely chopped Fresh Dill or Mint Leaves |
| 1 tsp | White Wine Vinegar, or more to taste |
| Freshly Ground Black Pepper | |
| Additional herbs for garnish |
Instructions
Cut the zucchini in half and grate it into coarse shreds either in a food processor or by hand, or cut the zucchini in diagonal slices, then into strips. Make sure the strips are not too fine or the dish will be mushy.
Warm a wide nonstick frying pan and add 2 tablespoons water and the zucchini. Cook gently over a medium flame, turning occasionally until the zucchini has cooked and the moisture has evaporated, about 7 to 10 minutes. If the zucchini threatens to stick, add small amounts of water as needed.
While the squash is cooking, mix the yogurt with the garlic, herbs, vinegar, and pepper. As soon as the zucchini is done, add the yogurt mixture and gently toss together over a medium flame until the yogurt is warm. Serve with a dusting of pepper and a garnish of fresh herbs.
This is good served hot or at room temperature as a salad.
