Ingredients for Making Zucchini Salad with Yogurt and Garlic
- Zucchini (any color) 500-600 grams
- Onion 1 piece
- Olive oil 4 tablespoons
- Greek yogurt 10% fat 150 grams
- Garlic 1 head
- Lemon juice 3-4 tablespoons
- Lemon zest 1 teaspoon (optional)
- Radish 3-4 pieces (optional)
- Fresh parsley -1/2 bunch to taste
- Pepper to taste
- Salt to taste
- Main Ingredients: Redis, Zucchini, Garlic, Yogurt
- Serving 4 servings
Frying pan, spatula, kitchen knife, cutting board, plate, grater, whisk, pusher or pestle.
Step 1: chop the zucchini.
Take zucchini of any color, it doesn’t matter here, even zucchini will do, just fresh, strong with a thin and soft skin.
Dice the zucchini 5-6 millimeters.
Step 2: fry the onions.
Preheat over medium heat 1 tablespoon vegetable oil, add finely chopped onions and salt in it. Cook, stirring, until transparent.
Step 3: fry the onions with zucchini.
Add zucchini to the onion and add a little heat so that the water evaporates faster.
Cook 10-15 minutesstirring often. Then drain the remaining liquid (if all has not evaporated) and transfer the zucchini with onions to a plate. Cool to room temperature.
Step 4: preparing a gas station.
Peel and chop the garlic, sprinkle with salt and crush it with a pestle. Add 3 tablespoons oil and mix well until you get a paste.
Add yogurt and lemon juice to the paste, mix well and season the salad dressing with lemon zest.
Step 5: mix the zucchini salad with yogurt and garlic.
Season the zucchini chilled to room temperature with the prepared dressing, add finely chopped greens and radish, sliced into thin circles. Radish, by the way, is more for beauty and for a crisp taste.
Add pepper and more salt, if necessary, and send the salad to the refrigerator to brew. 30 minutes.
Step 6: serve zucchini salad with yogurt and garlic.
After the zucchini salad with yogurt and garlic has cooled, serve it on the table. Everyone who tried it was very satisfied, so I recommend it.
Enjoy your meal!
- Instead of radishes, you can use red bell pepper, diced.