Louki Raita (Zucchini in Creamy Yogurt

1. 1

   Grate zucchini on largest holes of a four-sided grater.

2. 2

   In a large saucepan of boiling salted water blanch zucchini 1 minute.

3. 3

   Immediately drain zucchini in a sieve and rinse under cold running water to stop cooking.

4. 4

   Squeeze zucchini dry by small handfuls and transfer to a bowl.

5. 5

   Stir in remaining ingredients, adding enough milk to reach desired consistency.

6. 6

   Raita may be made 2 days ahead and chilled, covered.

7. 7

   Serve raita at cool temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.