Zucchini Tatziki with Pepita

IMG_2090We had a lot of zucchini laying around from nearly two weeks ago. It was one of those too-cheap to pass up kinda deals I guess. But so long ago I don’t remember. Otherwise, I don’t know what made me think we could consume that much. Perhaps it was this recipe waiting to be made. Anyway, last night was zucchini night, featuring this flavor-packed dip along with a zucchini fritata, both inspired by Almost Turkish recipes. After reading about the health benefits of Mediterranean cuisine, along with finding fresh, in-the-brine olives (probably one of my favorite foods of the world next to cheese), we have been increasingly modeling our meals after the Greeks, Turks, and Italians… as well as feeling a little less guilty about sopping up our whole wheat baguettes with generous glugs of herb-infused olive oil and roasted garlic heads.

IMG_2049

This recipe fits in right there. I used thick and rich homemade fat-free yogurt, sautéed zucchini from the market, some minced and crushed garlic, plenty of dill, roasted pumpkin seeds, and a healthy drizzle of olive oil. All natural, remarkable healthy, and truly addictive. I served this up with some homemade crisps from leftover pizza dough I had frozen from a few weeks ago, drizzled with olive oil and sprinkled with salt and paprika

Zucchini Tatziki:

adapted from Almost Turkish Recipes

Ingredients:
1/2 cup thick greek-style plain yogurt (if you can’t find greek yogurt, I highly recommend draining what you buy at the store)
2 medium zucchini, grated
1 tablespoon olive oil
2 garlic cloves
1 teaspoon salt
1/3 cup fresh chopped dil
1/4 cup pepitas, toast (or walnuts or pine nuts if you cannot find pepita)

Directions:
Grate the zucchini, salt generously, and sit in collendar for about 30 minutes to let drain. Squeeze out any remaining liquids from the zucchini using a clean dishtowel. Heat olive oil in a pan and sautee the zucchini until tender, about 5 minutes. Set aside to cool.

Peel and chop garlic. With a mortar, grind the 1/2 tsp salt with the garlic until it makes a paste. Mix garlic paste with yogurt and dill. When the zucchini has cooled, add it to yogurt mixture.

Toast pepitas in pan or oven on high heat. They will pop as they become toasted. This should IMG_2072only take 2 or 3 minutes. Let pepitas cool, and add to mixture. Add salt and pepper to taste. Serve cold on toasted pita bread or crackers.

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One Response

  1. […] delicious with hummus, babaganoush, roasted garlic spread, zucchini tatziki, an assortment of cheeses, ect. Yum!! Bread-base suggestions: my healty bran bread, homemade or […]

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