Turkish Mashed Zucchini and Yogurt Salad - Kabak Salatasi
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
Veggie
Amount Measure Ingredient -- Preparation Method
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2 pounds zucchini -- (small sized), peeled and diced
1 tablespoon extra-virgin olive oil
6 tablespoons full-fat plain yogurt
2 garlic cloves -- very finely chopped
juice of 1/2 lemon
salt -- to taste
To garnish: -- imported black olives, sliced hard-boiled egg, tomato slices (any or all are optional)
2 scallions -- chopped
2 tablespoons chopped fresh dill
DIRECTIONS
Place the zucchini in a large saucepan of boiling water and let continue to boil until very soft and let continue to boil until very soft and easily squashed with a fork, about 20 minutes. Drain in a strainer and press down lightly with the back of a wooden spoon to squeeze out any liquid.
Transfer to a medium-size bowl and mash with a fork, then stir in the olive oil, yogurt, garlic, and lemon juice and season with salt. Arrange on a platter and refrigerate for 1 hour before serving cool or at room temperature.
Garnish with black olives, egg slices, scallions and dill, and/or tomato slices.
Makes 8 servings as meze, or starter
AuthorNote: This Turkish meze called 'kabak saltasi' is a cooked and mashed zucchini salad. Its preparation is very simple, yet very flavorful when you use naturally sweet small fresh zucchini and a good-quality yogurt.
Cuisine:
"Turkish"
Source:
"Little Foods of the Mediterranean by Clifford A. Wright, 2003"
S(Formatted by Chupa Babi):
"Sept 2012"
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Per Serving (excluding unknown items): 39 Calories; 2g Fat (45.6% calories from fat); 2g Protein; 4g Carbohydrate; 1g Dietary Fiber; 1mg Cholesterol; 9mg Sodium. Exchanges: 1/2 Vegetable; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 797 0 0 0 0
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