A quickly prepared Turkish vegetable meze, garlic yoghurt zucchini is made by sautéing thinly sliced zucchini in a pan for a few minutes and folding it into garlic yoghurt. The zucchini slices can be prepped ahead and frozen, making it a practical option.
Lightly salt the thinly sliced zucchini and let it sit for 5 minutes, then pat dry with paper towel.
Sauté the zucchini slices in olive oil over high heat for 6 minutes until lightly browned on each side.
Mix the strained yoghurt with the crushed garlic cloves.
Fold the cooled zucchini slices into the garlic yoghurt and serve topped with dill.
Salting the zucchini slices lightly and letting them sit for 5 minutes before cooking draws out excess water, so they don't release liquid in the pan. Allergens: contains milk and dairy (yoghurt).
Add the yoghurt once the zucchini has cooled slightly rather than while it's still hot, or the yoghurt will split.
Admin DadaGastro · verified in test kitchenKabağı 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.
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