Zucchiniinyogurt Recipes

ZUCCHINI IN YOGURT

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.

MIDDLE EASTERN LAMB-STUFFED ZUCCHINI WITH YOGURT SAUCE

Steps:

• Cut off and reserve the stem ends of the zucchini and with a zucchini corer hollow out the zucchini, being careful not to pierce the skins and leaving 1/4-inch-thick shells. Chop the zucchini flesh and reserve it.
• In a heavy skillet heat the oil over moderately high heat until it is hot but not smoking and in it sauté the lamb with the allspice, the mint, salt and pepper to taste, stirring, until it is no longer pink. Transfer the lamb with a slotted spoon to a sieve to drain, pour off all but 1 tablespoon of the fat from the skillet, and in the skillet sauté the onion, stirring, until it is softened. Stir in the garlic, the reserved zucchini flesh, and salt and pepper to taste and sauté the mixture until it is golden. Remove the skillet from the heat, stir in the lamb mixture, the pine nuts, and 2 tablespoons of the yogurt, and let the filling cool. Stuff the zucchini with the filling and put the reserved stem ends back in place over the cut ends, securing them with wooden picks. Arrange the zucchini on a steamer rack set over simmering water, steam them, covered, for 20 to 25 minutes, or until they are tender, and let them cool slightly.
• In the top of a double-boiler set over simmering water whisk together the remaining yogurt and the cornstarch mixture, stirred, cook the sauce, stirring, for 5 minutes, or until it is thickened, and let it cool slightly.
• Cut the zucchini crosswise into 1-inch rounds, arrange the rounds on a platter, and spoon a dollop of the sauce onto each round. Sprinkle the zucchini rounds with the sesame seeds and serve them at room temperature.

ZUCCHINI WITH DILL WEED AND GARLIC-YOGURT SAUCE

Steps:

• Heat the olive oil in a skillet over medium heat; cook and stir the onion until translucent, about 5 minutes. Stir in the sugar, then add the chopped zucchini, dill, and rice. Cook and stir until the zucchini is softened, about 5 minutes. Pour in the water, sprinkle with salt and pepper, and bring the mixture to a boil. Reduce the heat and simmer the mixture until the rice is cooked, about 20 minutes. Turn off the heat, and let the mixture cool to lukewarm.
• Make a sauce by mixing the yogurt, garlic, and salt in a bowl. Serve over the lukewarm zucchini and rice.

FRIED ZUCCHINI WITH GARLIC YOGURT

Steps:

• Combine garlic and 1 teaspoon salt in small bowl. Mix in yogurt. (Can be prepared 3 hours ahead. Cover and refrigerate.)
• Pour oil into heavy medium saucepan to depth of 1 1/2 inches and heat to 350°F. Place 1 1/2 cups flour in medium bowl. Whisk in enough water to form smooth medium-thin batter. Place remaining 1 cup flour in large bowl. Working in batches, add zucchini to flour in bowl and toss, separating slices to coat well. Dip zucchini into batter and fry until golden, about 3 minutes per side. Transfer to paper towels and drain.
• Place yogurt in center of large platter. Surround with zucchini and serve.

BOTTLE GOURD OR ZUCCHINI IN YOGURT

Steps:

• In a blender, or using a mortar and pestle, make a paste out of the cilantro, coconut and chili.
• In a saucepan, heat oil on medium heat.
• Add and toast the mustard seeds until they pop.
• Add and toast the cumin seeds until they brown.
• Add the bottle gourd cubes and also green chili-cilantro-coconut paste.
• Stir in turmeric, salt and about quarter cup of water.
• Close the lid and cook on medium-low heat, until the bottle gourd pieces are tender.
• Reduce the heat to low and stir in the yogurt.
• Turn off the heat and remove the saucepan from the stove.
• Cover the pot with a lid and let the curry sit for about 15 minutes, for the flavors to mingle well.
• Serve warm with rice.

ZUCCHINI YOGURT MULTIGRAIN MUFFINS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Lightly grease 24 muffin cups.
• In a bowl, sift together the all-purpose flour, whole wheat flour, oat flour, salt, baking powder, baking soda, cinnamon, and nutmeg. In a separate bowl, beat together eggs, vegetable oil, applesauce, yogurt, sugar, honey, and vanilla. Mix the flour mixture into the egg mixture. Fold in the zucchini, carrots, pecans, and raisins. Scoop into the prepared muffin cups.
• Bake 18 to 20 minutes in the preheated oven, until a toothpick inserted in the center of a muffin comes out clean. Cool 10 minutes before transferring to wire racks to cool completely.