In Persian cuisine yogurt is usually served plain as a side dish or mixed in with cucumber, eggplants, spinach or other vegetables such as beet. However, the first time I had the combination of yogurt and zucchini appetizer was at my good friend’s house Maryam. It only took her a few minutes to put together this great appetizer!

 

Ingredients:

Serves 4-6

 

5 medium sized zucchini, washed, peeled and sliced

1 cup plain yogurt

2 cloves of garlic, minced

3 tablespoons olive oil

Salt and pepper to taste

1/3 teaspoon liquid saffron for garnish (optional)

 

Method:

 

In a large frying pan, heat oil, add zucchini slices and lightly fry them on both sides. 

Once zucchini slices turn golden brown, remove from heat and place on paper towel to remove the excess oil.

Add the minced garlic, salt and pepper to the yogurt, mix thoroughly. 

Spread two tablespoons of the yogurt at the bottom of the serving platter. 

Place zucchini on top of the yogurt in layers and spread the remaining of the garlic yogurt mixture on top. 

Garnish with fresh mint, parsley or saffron. 

Serve at room temperature.

 

Enjoy! 

 

 

Recipe and photo by: Azita