Courgette Yogurt Recipes

ZUCCHINI IN YOGURT

Zucchini in Yogurt image

This is a simple Bulgarian recipe and nice when served with grilled meats. If you want you can spice it up by adding some hot sauce to the yogurt.It is difficult to give the right amount of yogurt, it will depend on the size of zucchini. Cooling time not included.

Provided by PetsRus

Categories Vegetable

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 8

Ingredients

2 -3 zucchini, thinly sliced
salt
2 tablespoons plain flour, for dusting
3 tablespoons vegetable oil, i always try not to use more but the zucchini will quickly absorb it at first. (for frying)
1 3/4 cups thick plain yogurt (more or less, see intro)
2 garlic cloves, crushed, more if you like
1 tablespoon freshly chopped dill
hot sauce (optional)

Steps:

Place the zucchini in a colander, sprinkle with salt and leave in the sink or over a plate for approx 20 minutes Dry the zucchini slices on kitchen paper then toss and coat with flour on all sides.
Heat the oil in a large frying pan until very hot then add the zucchini slices and fry on both sides until golden brown.
Drain on kitchen paper.
Place the garlic, dill, hot sauce if using, yogurt in a mixing bowl and mix well.
Place the yoghurt in a wide shallow serving dish and top with the drained zucchini.
Gently mix.
Taste or you want to add more salt.
Chill in the refrigerator for at least 2 hours before serving.

POTATO ZUCCHINI PANCAKES WITH YOGURT SAUCE

Potato Zucchini Pancakes with Yogurt Sauce image

Provided by Michael Symon : Food Network

Categories appetizer

Time 1h

Yield 4 servings (8 pancakes)

Number Of Ingredients 14

Ingredients

2 medium zucchinis, shredded on the large holes of a box grater
2 medium Idaho potatoes, shredded on the large holes of a box grater
2 large eggs, slightly beaten
1/3 cup all-purpose flour
1/2 cup finely chopped scallions
1/4 cup finely chopped fresh dill
Zest of 1/2 lemon
Kosher salt and freshly ground black pepper
Olive oil, for cooking
1 cup Greek yogurt
2 tablespoons finely sliced fresh chives
1 tablespoon olive oil
Zest and juice of 1/2 lemon
Kosher salt and freshly ground black pepper

Steps:

Set up your grill for even medium-high heat by building coals evenly on the bottom of the grill.
Place the shredded zucchinis and potatoes into a tea towel and wring as much moisture out as you can. Set aside. In a large mixing bowl, combine the eggs, flour, scallions, dill and lemon zest and sprinkle with salt and pepper. Add the zucchinis and potatoes and mix to combine. Using a 1/3 cup measure, scoop the mixture into balls on a cookie tray.
Place a large cast-iron pan on the grill and add a good splash of oil (it should be 1- to 1 1/2-inches deep in the pan). Set a cooling rack in a sheet tray and set aside.
Bring the oil to 350 degrees F, then add 3 balls to the pan and flatten into pancakes. Brown and crisp on one side, 2 to 3 minutes, then flip and brown and crisp on the other side, 1 to 2 minutes. Remove to the cooling rack set and season with salt. Repeat with the remaining potato pancakes, adding more olive oil to the pan as needed.
For the yogurt sauce: In a small mixing bowl, whisk together the yogurt, chives, olive oil, lemon zest and lemon juice. Season with salt and pepper. Serve the potato zucchini pancakes with a dollop of yogurt sauce.

COURGETTE & RICOTTA FRITTERS WITH POACHED EGGS & HARISSA YOGURT

Courgette & ricotta fritters with poached eggs & harissa yogurt image

Make courgettes the star of the show with these courgette and ricotta fritters with poached eggs and harissa yogurt topping. They're great for a lazy brunch

Provided by Esther Clark

Categories Breakfast, Brunch

Time 45m

Number Of Ingredients 13

Ingredients

2 courgettes, coarsely grated
50g ricotta
1⁄2 lemon, zested
2 eggs, lightly beaten
20g parmesan or vegetarian alternative, grated
50g self-raising flour
60g Greek yogurt
1⁄2 tbsp rose harissa
2 tbsp olive oil
6 thin slices of pancetta (optional)
splash of white wine vinegar
2 large eggs
dill and parsley, torn, to serve

Steps:

Line a bowl with a clean cloth and add the courgette with a pinch of salt. Set aside for 30 mins, then use the cloth to squeeze out the excess liquid. Tip the courgette into a bowl with the ricotta, lemon zest, eggs and parmesan, then stir to combine. Fold in the flour and some seasoning.
Stir the yogurt and harissa together in a small bowl and season with a pinch of salt. Set aside.
Heat the oven to 180C/160C fan/gas 4. Heat the oil in a non-stick frying pan and spoon in six mounds of the courgette mixture. Cook over a medium heat for 3-4 mins each side until golden brown. Transfer to a baking sheet and bake for 10 mins.
Meanwhile, heat your grill to high, then cook the pancetta, if using, for 2-3 mins on each side until crisp.
Bring a pan of water to the boil. Drizzle a little of the vinegar into a ramekin and crack an egg into it. Swirl the water in the pan with a wooden spoon to create a whirlpool in the middle, then gently tip the egg into it and simmer for 3 mins. Repeat with the second egg. Serve three fritters stacked on each plate, topped with an egg and three slices of pancetta, alongside a dollop of the harissa yogurt, then scatter over the herbs.

Nutrition Facts : Calories 485 calories, Fat 31 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 26 grams protein, Sodium 0.9 milligram of sodium

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