Zucchini with Garlic Yogurt

Sautéing grated zucchini in a minimal amount of olive oil combined with high-protein strained yogurt creates a light, gut-friendly classic Turkish meze.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 3 medium zucchinis (500 g), grated · 85 kcal in the whole recipe
• 1 cup strained yogurt (280 g) · 266 kcal in the whole recipe
• 2 tsp olive oil (10 g) · 88 kcal in the whole recipe
• 2 cloves garlic (6 g), minced · 9 kcal in the whole recipe
• 1/2 bunch fresh dill (15 g), finely chopped · 7 kcal in the whole recipe
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 tsp red pepper flakes for garnish

Method

1. Grate the zucchinis and gently squeeze out excess liquid, mince the garlic, and finely chop the dill.

   

2. Heat 10 g of olive oil in a wide skillet and sauté the grated zucchini for 8-10 minutes until tender, then allow to cool completely.

   

3. In a bowl, whisk 280 g of strained yogurt, minced garlic, salt, and black pepper until creamy and smooth.

   

4. Fold the cooled zucchini and chopped dill into the garlic yogurt, transfer to a serving dish, and sprinkle with red pepper flakes before serving.

   

A Besly kitchen recipe — portions, macros and step photos by Besly.