It is the Zucchini season! If you are like us and have a garden, you know that there are usually way too many zucchinis that we can handle. So here is the recipe that I fall in love with this year. We first tried it at the Turkish restaurant where it was served with freshly baked bread, so delicious! Finally, I found a recipe and made it quite a few times. I plan on trying to can it as well. It is great for an appetizer or just a side dish. If you are following the dairy-free lifestyle, leave out the yogurt, it tastes great without it as well. Enjoy!
2 medium zucchini
3 medium carrots
1/2 cup olive oil
4 cloves garlic
1 teaspoon salt
1/2 bunch dill chopped
3 tablespoon plain greek yogurt
Start by washing and peeling the zucchini, onion, and carrots.
Use a large, deep frying pan. Grate the zucchini onion and carrots into the pan.
Add olive oil, salt, and cook for about 15 minutes on medium heat.
Turn off the heat and add chopped dill and pressed garlic.
Mix well and let cool completely.
At last, add yogurt and mix it all well.
Serve with pita chips, fresh bread or as the side dish.