|Zucchini Yogurt Tahini Dip|
It’s the height of vegetable-growing in south Florida. Locally-grown
tomatoes, strawberries and zucchini are at their peak right now. The best part
is that the prices for these are at their lowest, so we stock-up on as much as
we can consume without having any of it go to waste.
In the past we’ve posted numerous recipes featuring
zucchini (see list below), but here is a very tasty appetizer utilizing our
locally-grown zucchini, plain yogurt, and tahini. Add some special seasonings and
garnish with pomegranate seeds, and you’ve got yourself an eye-appealing, tasty mezze!
Zucchini Yogurt Tahini Dip
yogurt, thin it out with a little water before using in the recipe.
them out and discard.
Using a box grater, or a food processor fitted with the
shredding disc, shred the zucchini.
Place shredded zucchini in a sieve and squeeze out as much
of its liquid as possible.
|Zucchini in sieve|
Sauté the garlic for 30 seconds, making sure it doesn’t burn. Add the shredded
zucchini and dash of salt to the skillet, and cook until zucchini softens and excess
moisture evaporates. Remove from heat allowing zucchini to cool.
to combine well. Stir in the lemon juice, sumac, za’atar, and salt.
|Dip ingredients mixed together|
Place dip in a serving bowl. Garnish with pomegranate
seeds, finely chopped parsley, and a sprinkling of sumac or za’atar, if you wish.
Armenian Kitchen. Click on the name to view the recipe.