Persian Zucchini
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 600 g zucchini
- 7 tablespoon olive oil
- salt and pepper
- 3 clove (s) garlic
- 0.25 teaspoon ¼ turmeric
- 1 pinch cumin
- liter ⅛ vegetable stock
- 200 g yourt, Greek
- 2 tablespoon mint, dried
Print Recipe
Pin Recipe Instructions
- Wash the zucchini and cut lengthways into approx. 1 cm thin slices. Heat a little olive oil in a pan and fry the zucchini in it for 6 - 8 minutes (preferably in portions). Now place the zucchini on kitchen paper, degrease, place in a bowl and season with salt and pepper. Keep the oil left over from the pan!
- Then peel and finely dice the garlic. Add 1 tablespoon of oil to the frying pan and sweat a third of the garlic in it. Dust with cumin and turmeric and deglaze with the stock. Let it simmer for 3 - 4 minutes. Finally pour the stock over the zucchini.
- Stir the yogurt until smooth and spread over the zucchini. Heat the remaining oil and briefly fry the remaining garlic and mint in it. Now the oil is drizzled over the yogurt.
- Flatbread goes well with it, of course!
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