Zucchini Smothered with Yogurt
Healthy, refreshing, light and easy. Use as a first course or meze (explained in index). When in a hurry, you can cheat by using the yogurt straight from the container (however, it is not as nice as strained yogurt).
1 lb zucchini 1 medium tomato
3 Tablespoons olive oil 1 teaspoon vinegar
2 sweet or chili peppers 1 teaspoon sugar
1 Tablespoon water 1/4 teaspoon salt
4 cups yogurt - to strain
(1 small clove of garlic ) optional
Line a strainer with a thick paper towel and pour in the yogurt. Place over a deep bowl and allow to drip at least 6 hours.
If the zucchini is young, they need not be peeled. Cut the zucchini into small cubes the size of the end of your small finger. Pour the oil into a large skillet and fry the zucchini until wilted. When cooked place in an oblong or square container so that the vegetable will be 3/4 in. deep.
Discard the excess oil in the skillet. Remove the seeds from the pepper and chop into tiny rings. Fry in the pan. Remove and sit aside. Finely chop the tomato and add to the pan. Cook a few minutes until the tomato is almost a paste. Mix in the sugar, vinegar, salt and water. Cook one more minute over low heat. (Mash the garlic and mix into the yogurt).
Spread the yogurt over the top of the cooled zucchini to completely cover. Pour the tomato paste over in a decorative form and sprinkle with the peppers. Serve cold or at room temperature.
SUGGESTIONS:
1. The same process can be used for eggplant, which you partially peel. When frying, the oil amount must be increased and the
vegetable should be completely cooked through to avoid bitterness in the taste.
2. Instead of the tomato and pepper, very finely chop dill and sprinkle across the top of the yogurt of the zucchini.
1 lb zucchini 1 medium tomato
3 Tablespoons olive oil 1 teaspoon vinegar
2 sweet or chili peppers 1 teaspoon sugar
1 Tablespoon water 1/4 teaspoon salt
4 cups yogurt - to strain
(1 small clove of garlic ) optional
Line a strainer with a thick paper towel and pour in the yogurt. Place over a deep bowl and allow to drip at least 6 hours.
If the zucchini is young, they need not be peeled. Cut the zucchini into small cubes the size of the end of your small finger. Pour the oil into a large skillet and fry the zucchini until wilted. When cooked place in an oblong or square container so that the vegetable will be 3/4 in. deep.
Discard the excess oil in the skillet. Remove the seeds from the pepper and chop into tiny rings. Fry in the pan. Remove and sit aside. Finely chop the tomato and add to the pan. Cook a few minutes until the tomato is almost a paste. Mix in the sugar, vinegar, salt and water. Cook one more minute over low heat. (Mash the garlic and mix into the yogurt).
Spread the yogurt over the top of the cooled zucchini to completely cover. Pour the tomato paste over in a decorative form and sprinkle with the peppers. Serve cold or at room temperature.
SUGGESTIONS:
1. The same process can be used for eggplant, which you partially peel. When frying, the oil amount must be increased and the
vegetable should be completely cooked through to avoid bitterness in the taste.
2. Instead of the tomato and pepper, very finely chop dill and sprinkle across the top of the yogurt of the zucchini.