Zucchini In Yogurt
|Young zucchini||1 1⁄2 Pound (or cucumbers)|
|Yoghurt||2 Cup (32 tbs)|
|Cider vinegar||1⁄2 Cup (8 tbs)|
|Dill||1⁄4 Cup (4 tbs), minced|
|Stock||1⁄4 Cup (4 tbs)|
Cut zucchini or cucumber in thin slices.
Leave skins on.
Simmer gently in vinegar and stock for 5 minutes.
Blend together yoghurt, egg and dill.
Pour yoghurt over zucchini.