This is a “meze”, an appetizer, usually served as one of the side dishes that accompany a typical “raki dinner table” where many appetizers accompany the anis based Turkish drink called Raki. For this recipe I thank my friend Guner. Each time we have a pot luck dinner at a friend’s house we ask her to bring this as one of her specialties, “garlic yogurt zucchini meze”. It looks and taste just like one that is made with eggplants. Eggplant version requires fire roasted eggplants, thus much more labor intensive. This one is simpler, yet delicious.
Though zucchini does not have much of a taste by itself, when it is mixed with other vegetables or spices, it becomes a very appetizing dish. Garlic and yogurt add a lot of flavor to this one in particular. Enjoy!
2 lb zucchini
½ cup olive oil
1 tablespoon flour
3 cloves garlic, crushed
2 cups yogurt
Salt to taste
½ cup fresh dill, chopped
Wash and peel the zucchini, cut them in 1 inch thick pieces, place in a pot. Add olive oil and salt.
Zucchini cut and placed in a pot with olive oil and salt
Without adding any water, cook over low heat. Zucchini releases its juices. It will look watery at first. Cook for about 30 minutes or until the zucchini is tender and no longer watery.
Add the flour and stirring with a spoon, cook for another 5 minutes. Using a fork, mash the zucchini.
Add garlic and yogurt, mix well with a spoon. Place it on a serving dish. Garnish with chopped fresh dill. Cover and chill in the refrigerator for at least an hour before serving.