Zucchini with Yogurt Dill Sauce by Ronessa Aveela

Zucchini with Yogurt-dill Sauce

By Ronesa Aveela

Recipe from Aveela’s cookbook Mediterranean and Bulgarian Cuisine.

Bulgaria produces more than 100 varieties of yogurt. Not only is it eaten plain, it’s used when cooking or preparing many dishes. It’s no wonder, since yogurt was invented by the Thracians, a fact about which Bulgarians are proud. From a cold drink during the summer to a hot lunch, yogurt is certain to be an ingredient.

INGREDIENTS

• Kosher salt • Freshly ground black pepper • 1 pound zucchini • 1 teaspoon olive oil • 1/2 cup plain yogurt • 2 teaspoons chopped fresh dill • 1 small clove garlic, grated • 1/2 teaspoon lemon juice

DIRECTIONS

Cook under broiler.

Prepare Dill Mixture

• In a small bowl, whisk together the yogurt, dill, garlic, and lemon juice. If necessary, add a few drops of water to make the mixture of pourable consistency. • Season to taste with salt and a pinch of black pepper. • Set aside.

Prepare Zucchini

• Trim the ends off the zucchini and cut it into thin slices or strips (circles or long strips). • Toss with olive oil, salt, and pepper. • Place the zucchini in an oven-proof skillet or pan and broil, flipping occasionally, about 10 minutes until slightly charred and tender, but not mushy.

Final Steps: Remove from broiler. Serve zucchini warm or chilled, covered or dipped in the yogurt-dill sauce.

Alternatives: If you want a richer taste, coat the zucchini with flour. Place the pieces (circles or strips) into a frying pan with about a half inch of heated oil. Fry the zucchini pieces until they are golden brown and crispy. In the summer, you can use a grill instead.

Perfect for a hot summer’s lunch.