The Zucchini is ComingPosted: June 9, 2021
There is a point when growing zucchini when you can hardly keep up eating it as the plants produce so much at once. So far we have had about four squash, spread out over two weeks. I made Zucchini bread to stock Russ up with his favorite snack. Today I picked four nice fruits and saw more coming tomorrow and the next day.
Wanting to do something different with these zucchini I made a Palestinian dish of zucchini and yoghurt. The squash were so perfect with no seeds at all, they were perfect for this recipe.
1 large onion chopped
4 zucchini chopped into 1/2 dice
2 T. Olive oil
1 cup of Greek yogurt
4 cloves of garlic, minced
Sprinkle of red pepper flakes
1/2 t. Sumac (or lemon zest)
Salt and course ground black pepper
4 T. Fresh mint, Chiffonade
Heat oil in fry pan on medium heat and add onions. Cook, Stirring occasionally, for 5-7 minutes until wilted, but not browned.
Add zucchini and Cook for 15 minutes until soft.
Add salt and peppers. Remove from heat and let cool.
Add everything else to cooled mixture and stir. Serve at room temp or cold with pita bread or as a side dish. We added lamb meat balls and tomatoes to a mezze plate.