ZUCCHINI IN YOGURT
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
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.
ZUCCHINI IN YOGURT SAUCE
This is a Bulgarian classic and my boyfriend's all-time favorite. He keeps asking me to make it at least once a week. It makes 2-3 servings as a main course and 3-4 as a side dish and I suppose cooking time can be considerably lowered if you use a fryer. I had trouble categorizing it as a Course, and I finally decided to put it under Salads as here it is often sold as a ready-made salad. But if you have better ideas feel free to request a change in category.
Provided by Nelka
Categories European
Time 55m
Yield 3 serving(s)
Number Of Ingredients 6
Steps:
- Peel the zucchini and slice them into 1/2 mm (1/5 inch) rings.
- Heat abundant oil in a frying pan and fry the zucchini until golden brown (dont be afraid to overdo them if you like).
- Place the fried zucchini in a bowl and sprinkle each lair with a bit of salt.
- After you finish frying leave the zucchini to cool down.
- Slice the clove of garlic, sprinkle it with a bit of salt, let it sit a while and then smash it.
- 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).
- Mix well and add more salt if needed.
- This dish should be served at room temperature or cold, so dont be afraid to leave it in the fridge for couple of hours.
Nutrition Facts : Calories 142.3, Fat 5.5, SaturatedFat 3.3, Cholesterol 19.7, Sodium 100.1, Carbohydrate 17.5, Fiber 3.4, Sugar 12.3, Protein 9
ZUCCHINI BREAD WITH GREEK YOGURT GLAZE
This is an excellent recipe to turn to when you have a bounty of zucchini and want a sweet treat. It comes together quickly with very little cleanup, and it's a great way to work more green veggies into your diet.
Provided by Elena Besser
Categories appetizer
Time 1h15m
Yield 1 loaf (10 to 12 servings)
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F. Spray a loaf pan with cooking spray or grease it with butter.
- Grate the zucchini with a box grater set over paper towels or a clean kitchen towel. Cover the grated zucchini with more towels and press down on the towels with the palms of your hands to extract additional moisture. Set aside.
- Combine the granulated sugar and lemon zest in a large bowl. Rub the zest into the sugar with your fingertips to infuse the sugar with the lemon. Set aside.
- Whisk together the flour, baking soda, baking powder, 1 teaspoon kosher salt, cinnamon and nutmeg in a medium bowl.
- Add the eggs, oil, 1/4 room temperature yogurt and 2 teaspoons of the vanilla extract to the bowl with the lemon sugar and whisk to combine.
- Using your hands, squeeze the zucchini again to remove as much moisture as possible. Add the zucchini to the wet ingredients and fold to combine with a rubber spatula. Add the dry ingredients to the wet ingredients and gently fold everything together until just combined. Scrape the batter into the prepared pan and bake until a toothpick inserted into the center of the loaf comes out clean, the loaf springs back if you press a fingertip down on the top and the loaf pulls away slightly from the sides of the pan, 40 to 50 minutes.
- Whisk together the lemon juice, remaining 2 tablespoons yogurt, remaining 1 teaspoon vanilla extract, 1/2 teaspoon salt and 1 1/2 cups confectioners' sugar in a medium bowl until combined. Add up to 1/2 cup more of the confectioners' sugar if needed to create a thick glaze that leaves ribbons behind when whisked.
- Remove the cake from the pan and slice the cake while it's still hot and dollop and spread with glaze, or wait for the cake to cool completely, remove from the pan and place the loaf top-side down. Spoon the glaze over the loaf. Enjoy!
ZUCCHINI YOGURT MULTIGRAIN MUFFINS
I tried finding a recipe to get my picky toddler to eat her vegetables. Since I couldn't find a healthy one, I came up with this. Using one cup carrots and one cup zucchini is a nice way to get both the yellow and green veggies into the diet! Any type of nuts, raisins, etc. may be used in the recipe -- whatever is on hand and toddler approved.
Provided by CARINAB
Categories Bread Quick Bread Recipes Zucchini Bread Recipes
Time 55m
Yield 24
Number Of Ingredients 19
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.
Nutrition Facts : Calories 207.1 calories, Carbohydrate 33.1 g, Cholesterol 23.9 mg, Fat 7.6 g, Fiber 1.7 g, Protein 3.5 g, SaturatedFat 1.2 g, Sodium 185.9 mg, Sugar 20.9 g
BOTTLE GOURD OR ZUCCHINI IN YOGURT
From Mahanandi blog. Note: I substitute zucchini for the gourd, since it's easier to work with and bottle gourd is not easily available outside of Asian or Indian stores. Also I added cilantro to the recipe. Serve with rice.
Provided by pkothari
Categories Vegetable
Time 30m
Yield 2-3 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 154.6, Fat 9.9, SaturatedFat 5.4, Cholesterol 15.9, Sodium 647.2, Carbohydrate 12.2, Fiber 1.9, Sugar 8.6, Protein 6.1
ZUCCHINI WITH DILL WEED AND GARLIC-YOGURT SAUCE
This is a refreshing and tasty Mediterranean recipe. You can also use yellow squash to cook it. It is so easy, and it goes well with fresh, crusty bread.
Provided by Turkishcook
Categories World Cuisine Recipes Middle Eastern Turkish
Time 1h10m
Yield 4
Number Of Ingredients 11
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.
Nutrition Facts : Calories 292.4 calories, Carbohydrate 29.7 g, Cholesterol 7.4 mg, Fat 15.9 g, Fiber 2.6 g, Protein 9.8 g, SaturatedFat 3.2 g, Sodium 396.8 mg, Sugar 14.1 g
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.
FRIED ZUCCHINI WITH GARLIC YOGURT
Categories Dairy Garlic Vegetable Appetizer Fry Vegetarian Yogurt Zucchini Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4 to 6
Number Of Ingredients 7
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.
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