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The Boston Globe

Food & dining

Recipe for zucchini-yogurt dip

Pat Greenhouse/Globe Staff

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.

2tablespoons olive oil
1tablespoon unsalted butter
1medium onion, chopped
2medium zucchini, coarsely grated
1tablespoon ground turmeric
Salt and pepper, to taste
2cloves garlic, peeled
2tablespoons dried mint or ¼ cup finely chopped fresh mint leaves
3cups (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.

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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

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