zucchini
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Author: Karen Status: published Published: Feb 19,2006 license cc-by-nc-nd tags:
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ZUCCHINI MATCHSTICKS WITH YOGURT SAUCE
Source: Deborah Madison, Vegetarian Cooking for Everyone
1 cup yogurt
1/2 cup sour cream
1 large garlic clove
Salt
2 teaspoons chopped dill
3/4 teaspoon cayenne or hot paprika
1 1/2 pounds zucchini
2 tablespoons olive oil
To make the yogurt sauce: whisk the yogurt and sour cream together. In a mortar, mash the garlic to a paste with 1/2 teaspoon salt; measure one teaspoon, then add it to the yogurt with the dill and cayenne. Put the sauce in the refrigerator for about an hour before serving. (Makes 1 1/2 cups.)
To prepare the zucchini: Trim the ends of the zucchini, slice each one crosswise in half, then into long slabs about 1/3 inch thick. Angling the knife, cut the slabs into strips, also 1/3 inch wide. Toss them with 11/2 teaspoons salt, set them in a colander, and let stand for 30 minutes. Meanwhile, prepare the sauce (if you haven't already). Rinse the zucchini and pat dry. Heat the olive oil in a wide skillet, add the zucchini, and sauté over high heat until lightly browned in places, about 5 minutes. (You can steam the zucchini instead of sautéing.) Turn into a bowl and serve the sauce spooned over the top. (Or do what I did and mix it all together).
