Post by mandie68 on Nov 24, 2006 23:03:27 GMT -5
4 medium zucchini
3/4 teaspoon salt
1 1/2 cups non-fat, plain yogurt
5 cloves garlic, finely minced
1/4 cup olive oil
1/2 cup fresh parsley, finely chopped
Bring 6 cups of water to boil in a medium pot. Lower heat to medium and add the whole zucchini and 1/2 teaspoon of the salt. Cook until tender, about 30-45 minutes.
Meanwhile, mix the yogurt with the garlic, olive oil and remaining sea salt.
Remove the zucchini from pot, drain well, and slice 1/4" to 1/2" thick. Arrange on a large plate. Cover with the yogurt mixture, and sprinkle with the chopped parsley. Serve right away.
Serves 4
3/4 teaspoon salt
1 1/2 cups non-fat, plain yogurt
5 cloves garlic, finely minced
1/4 cup olive oil
1/2 cup fresh parsley, finely chopped
Bring 6 cups of water to boil in a medium pot. Lower heat to medium and add the whole zucchini and 1/2 teaspoon of the salt. Cook until tender, about 30-45 minutes.
Meanwhile, mix the yogurt with the garlic, olive oil and remaining sea salt.
Remove the zucchini from pot, drain well, and slice 1/4" to 1/2" thick. Arrange on a large plate. Cover with the yogurt mixture, and sprinkle with the chopped parsley. Serve right away.
Serves 4