Zucchini In Yogurt Sauce – a delicious recipe with zucchini, yogurt, dill, clove garlic, salt, frying fat. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
1
Peel the zucchini and slice them into 1/2 mm (1/5 inch) rings.
2
Heat abundant oil in a frying pan and fry the zucchini until golden brown (don't be afraid to overdo them if you like).
3
Place the fried zucchini in a bowl and sprinkle each lair with a bit of salt.
4
After you finish frying leave the zucchini to cool down.
5
Slice the clove of garlic, sprinkle it with a bit of salt, let it sit a while and then smash it.
6
Chop the dill and add it to the zucchini together with the garlic and the cold yogurt (you might want to drain it from the excess liquid first so that the mixture gets thicker but I prefer not to).
7
Mix well and add more salt if needed.
8
This dish should be served at room temperature or cold, so don't be afraid to leave it in the fridge for couple of hours.
107
kcal
Calories
3
g
Fat
13
g
Carbs
6
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 2 lbs zucchini, 1 lb plain yogurt, 1 bunch fresh dill, 1 clove garlic (or more according to taste), and more.
Yes, Zucchini In Yogurt Sauce falls under the Vegetarian category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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