ZUCCHINI SALAD (or Meze) WITH YOGURT

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ZUCCHINI SALAD (or Meze) WITH YOGURT

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  • Show Name

So Much Zucchini

  • Show Name

So Much Zucchini

  • Show Date
July 20, 2024
  • Show Date
July 20, 2024
  • Cook

Canan Orhun

  • Cook

Canan Orhun

Description

Serves 4-6 as an appetizer or more as a dip served with crackers

(locally called Nuraniye)

Recipe is adapted from Instagram account of @foodietubi

I used plant-based yogurt and to adjust for taste I added lemon juice to this recipe. I’ve also omitted the olive oil and substituted basil for dill (as I can’t find it in Italy!) and added lemon zest to give extra zing! :-)

  • Ingredients
  • ✓ 1 lb of zucchini ( I prefer the light colored ones)
  • ✓ 3 green onions (scallions)
  • ✓ 1 cup of basil leaves
  • ✓ 6-8 walnut halves
  • ✓ ¼ cup of rice ( to be cooked)
  • ✓ ½ cup of soya yogurt (strained)
  • ✓ 1 clove of garlic
  • ✓ 1-2 teaspoons of lemon zest
  • ✓ 2 tablespoons of lemon juice (adjust to taste)
  • ✓ Salt and toasted sesame seeds
  • Instructions
  1. Grate the zucchini
  2. Finely chop the garlic, green onions (scallions), walnut and the basil leaves
  3. Cook the rice to directions on the packaging
  4. Saute the grated zucchini, the green onions (scallions) and the garlic for 5-7 minutes (and until any liquid is gone)
  5. Add the cooked rice and saute for a few more minutes.
  6. Set aside to cool,
  7. Add the strained yogurt, the walnuts & half the basil and mix all the ingredients,
  8. Add the lemon juice and the lemon zest and mix well,
  9. Adjust the salt, add the rest of the basil and sprinkle with the sesame seeds and serve
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