Makes about 4 cups or enough to serve 14 as a dip
Serve this sauteed zucchini, turmeric, and yogurt dip as an appetizer with toasted pita or flatbread or as a sauce with kebabs.
|2||tablespoons olive oil|
|1||tablespoon unsalted butter|
|1||medium onion, chopped|
|2||medium zucchini, coarsely grated|
|1||tablespoon ground turmeric|
|Salt and pepper, to taste|
|2||cloves garlic, peeled|
|2⅓||tablespoons dried mint or ¼ cup finely chopped fresh mint leaves|
|3||cups (24 ounces) low-fat or nonfat plain Greek yogurt|
1. In a large skillet over medium heat, heat the oil. When it is hot, add the butter. Cook the onion, stirring often, for 8 minutes or until softened. Add the zucchini, turn the heat to medium-high, and cook, stirring often, for 10 minutes or until the zucchini is cooked and the liquid evaporates. Stir in the turmeric, salt, and pepper and cook 1 minute more. Remove from the heat.
2. Using a garlic crusher, crush the garlic over the skillet, squeezing hard to release the juices and pulp. Stir in the mint; cool.
3. Stir in the yogurt and taste for seasoning. Add more salt and pepper, if you like. Transfer to a covered container, and refrigerate for at least 2 hours.
Adapted from Mohammed Fotouhi