Zucchini In Yogurt Recipes

ZUCCHINI SALAD WITH YOGURT AND WALNUTS

Steps:

• Heat the oil in a skillet over high heat. Cook and stir the grated zucchini for 3 minutes, stirring constantly. Remove from heat and let cool.
• Mix the zucchini with the yogurt and walnuts, and season with salt and pepper.

ZUCCHINI YOGURT MULTIGRAIN MUFFINS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Lightly grease 24 muffin cups.
• In a bowl, sift together the all-purpose flour, whole wheat flour, oat flour, salt, baking powder, baking soda, cinnamon, and nutmeg. In a separate bowl, beat together eggs, vegetable oil, applesauce, yogurt, sugar, honey, and vanilla. Mix the flour mixture into the egg mixture. Fold in the zucchini, carrots, pecans, and raisins. Scoop into the prepared muffin cups.
• Bake 18 to 20 minutes in the preheated oven, until a toothpick inserted in the center of a muffin comes out clean. Cool 10 minutes before transferring to wire racks to cool completely.

BEEF MOUSSAKA WITH EGGPLANT & ZUCCHINI

Steps:

• Roast the Veggies • Preheat the oven to 425ºF and line a baking sheet with aluminum foil. • Rinse the eggplant and zucchini and slice them into ¼- inch thick rounds. Add them to a medium bowl and toss with 1 tbsp. olive oil and salt and pepper to taste. • Pour the veggies onto the baking sheet and bake until tender, about 15 minutes. Remove from oven and set aside. Set the oven to broil. Make the Sauce • While the veggies roast, heat 1 tbsp. olive oil in a large pan over medium-high heat. • Dice the onion and add it to the pan. Cook for 2 minutes. • Add the ground beef and cook for 8 minutes, stirring occasionally to break up the beef. • Stir in the Greek Spice Mix and tomato sauce. • Simmer until the mixture thickens, about 10-12 minutes. Bake the Moussaka & Pita • Rinse the medium bowl used for the veggies earlier. • Grate the Parmesan and add it to the bowl. • Add the egg and Greek yogurt, and mix well. • Wrap the pita in aluminum foil and set aside. • Transfer the beef mixture into a large baking dish, smoothing the surface with the back of a spoon. • Arrange the roasted eggplant and zucchini slices in an overlapping fashion on top. Pour the egg-yogurt mixture over the veggies, smoothing it evenly. • Broil the moussaka in the oven until the topping has turned golden-brown, about 3-5 minutes. • At the same time, place the foil-wrapped pita directly on an oven rack and bake along with the moussaka. • Watch carefully that nothing burns. Bring It All Together • Carefully remove the moussaka and pita from the oven and let cool slightly before evenly dividing both between two plates to serve!

ZUCCHINI IN YOGURT

Steps:

• Place the zucchini in a colander, sprinkle with salt and leave in the sink or over a plate for approx 20 minutes Dry the zucchini slices on kitchen paper then toss and coat with flour on all sides.
• Heat the oil in a large frying pan until very hot then add the zucchini slices and fry on both sides until golden brown.
• Drain on kitchen paper.
• Place the garlic, dill, hot sauce if using, yogurt in a mixing bowl and mix well.
• Place the yoghurt in a wide shallow serving dish and top with the drained zucchini.
• Gently mix.
• Taste or you want to add more salt.
• Chill in the refrigerator for at least 2 hours before serving.

GRILLED ZUCCHINI AND YOGURT DIP

Steps:

• Prepare grill.
• Cut zucchini lengthwise into 1/4-inch-thick slices and grill on an oiled rack set 5 to 6 inches over glowing coals until very tender, about 5 minutes on each side.
• Mince garlic with salt and mash to a paste. Finely chop zucchini and stir into garlic paste with remaining ingredients.
• Serve dip with bruschetta.