Zucchini in Yogurt
Delight your taste buds with this refreshing and creamy "Zucchini in Yogurt" dish, a perfect blend of tender sautéed zucchini and tangy yogurt infused with aromatic spices and fresh herbs. This quick and healthy recipe, ready in just 25 minutes, combines lightly golden zucchini slices seasoned with cumin, coriander, and turmeric, then folded into a velvety yogurt sauce brightened with lemon juice, dill, and mint. Ideal as a chilled side dish or a light appetizer, this dish is not just easy to make but also packed with flavor and nutrients. Whether you're pairing it with grilled meats or serving it as part of a mezze platter, this zucchini recipe is sure to be a hit. Perfect for summer entertaining or meal prepping, "Zucchini in Yogurt" is a vibrant and versatile option that celebrates simple, wholesome ingredients.
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Recipe Information
Ingredients
- 3 medium zucchini
- 1.5 cups plain yogurt
- 2 tablespoons olive oil
- 2 cloves garlic
- 1 teaspoon ground cumin
- 0.5 teaspoon ground coriander
- 0.25 teaspoon ground turmeric
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons fresh dill
- 1 tablespoon fresh mint leaves
- 1 tablespoon lemon juice
Instructions
Wash the zucchinis thoroughly and slice them into thin rounds, about 1/4-inch thick.
Peel and finely mince the garlic cloves.
Heat olive oil in a large skillet over medium heat. Add the garlic and sauté for 1-2 minutes until fragrant, being careful not to burn it.
Add the sliced zucchini to the skillet and sauté for 5-7 minutes, stirring occasionally, until they are tender and lightly golden.
Sprinkle the cumin, coriander, turmeric, salt, and black pepper over the zucchini. Stir well to evenly coat the zucchini in the spices. Cook for another minute to bloom the flavors, then remove the skillet from heat and let it cool slightly.
In a mixing bowl, whisk the plain yogurt until smooth. Stir in the lemon juice, finely chopped fresh dill, and mint leaves.
Once the zucchini has cooled slightly, gently fold it into the yogurt mixture until evenly coated.
Transfer the zucchini in yogurt to a serving dish and garnish with additional dill or mint, if desired. Serve chilled or at room temperature as a side dish or light appetizer.
Nutrition Facts
Calories |
719 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.2 g | 46% | |
| Saturated Fat | 8.5 g | 42% | |
| Polyunsaturated Fat | 3.3 g | ||
| Cholesterol | 22 mg | 7% | |
| Sodium | 7038 mg | 306% | |
| Total Carbohydrate | 75.3 g | 27% | |
| Dietary Fiber | 6.1 g | 22% | |
| Total Sugars | 67.3 g | ||
| Protein | 26.5 g | 53% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 817 mg | 63% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 2287 mg | 49% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
