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Zucchini In Yogurt

Fresh.n.Natural's picture
Ingredients
  Young zucchini 1 1⁄2 Pound (or cucumbers)
  Yoghurt 2 Cup (32 tbs)
  Egg 1
  Cider vinegar 1⁄2 Cup (8 tbs)
  Dill 1⁄4 Cup (4 tbs), minced
  Stock 1⁄4 Cup (4 tbs)
Directions

Cut zucchini or cucumber in thin slices.
Leave skins on.
Simmer gently in vinegar and stock for 5 minutes.
Cool.
Blend together yoghurt, egg and dill.
Drain zucchini.
Pour yoghurt over zucchini.
Serve cold.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Ingredient: 
Vegetable
Servings: 
6

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