Zucchini with Garlic Yogurt

A light meze of zucchini sautéed in olive oil, topped with garlic yogurt, chili butter and dill. Eaten warm or cold.

Ingredients

• 800 g zucchini
• 40 g (3 tbsp) olive oil
• 500 g whole-milk yogurt
• 10 g garlic (2-3 cloves)
• 7 g (1 heaped tsp) salt
• 20 g butter
• 3 g (1 tsp) red pepper flakes
• 10 g dill

Instructions

1. 1

   Wash the zucchini, trim the ends and cut into 1 cm half-moons.

2. 2

   Heat the olive oil in a wide pan over medium-high heat and sauté the zucchini for 10-12 minutes until their liquid evaporates and they brown lightly. Sprinkle with 4 g of the salt and let cool slightly.

3. 3

   Whisk the yogurt with the crushed garlic and remaining 3 g salt until smooth.

4. 4

   Spread the zucchini on a serving plate and spoon the garlic yogurt over it.

5. 5

   Melt the butter in a small pan, sizzle the red pepper flakes for 20 seconds and drizzle over the yogurt.

6. 6

   Scatter with finely chopped dill and serve.

Nutrition

Per serving