Ingredients
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6-7 medium Courgetteyellow zucchini or summer squash
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2 tbsp Plain Flour
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2 tbsp Extra Virgin Olive Oilplus some for the dressing
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2 cups Yoghurt
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2 cloves Garlicpeeled and crushed
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sprinkle Paprika
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sprinkle Dried Mint
Directions
Azerbaijani cooking is heavily influenced by their Turkish and Iranian neighbours. I found a delicious looking recipe for the summer time, a Turkish favourite, Yogurtlu Kabak Salatasi. The recipe I have chosen is from AZ Cookbook specialising in Azerbaijani cuisine – Roasted Zucchini Salad with Garlicky Yogurt Dressing.
I liked this recipe as I am hoping to get the zucchini past the children without them noticing. The eldest would eat tzatziki until the cows came home, so wish me luck…it should be no problem sneaking a vegetable past a toddler
Steps
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1
Done
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Preheat the oven to 210C. |
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2
Done
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Slice the zucchini into medium-thick slices. Place on two baking sheets and sprinkle with the flour, salt and olive oil. Toss the zucchini to coat with the ingredients. Spread back to one layer thick. Bake until soft (about 20 minutes.) |
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3
Done
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Then grill until slightly browned on top – a couple of minutes. |
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4
Done
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Allow the zucchini to cool. |
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5
Done
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Transfer to a mixing bowl and add the yoghurt, garlic and salt to taste. Stir to mix. The zucchini will lose its shape but that is fine. |
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6
Done
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Chill in the fridge. |
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7
Done
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Serve with a drizzle of olive oil and paprika or just some dried mint. Enjoy! |
