A quick Turkish vegetable meze, garlicky yogurt zucchini is made by quickly sautéing thinly sliced zucchini, then tossing it with garlic yogurt. The zucchini slices can be prepared and frozen ahead, making this a convenient option.
Lightly salt the thinly sliced zucchini and let it sit for 5 minutes, then pat it dry with a paper towel.
Sauté the zucchini slices in olive oil over high heat for 6 minutes, until lightly browned on both sides.
Mix the strained yogurt with the crushed garlic cloves.
Let the zucchini slices cool slightly, toss them with the garlic yogurt, sprinkle with dill, and serve.
Lightly salt the zucchini slices and let them sit for 5 minutes before cooking to draw out excess water; this helps keep them from releasing liquid in the pan. Contains milk and dairy (yogurt).
Kabağı 5 dakika değil 10 dakika terlettim, suyu çok daha iyi çekildi ve tavada hiç sulanmadı. Sarımsağı da ezmeden ince doğrayınca daha keskin bir tat verdi.
Recipes tried by those who liked this one, fitting the same table.
Suggestions, complaints or questions — we read them all.
Your message has been saved. Our team will read it; if you left an email address, we will reply there when needed.
