Fried zucchini with garlic yoghurt

Fried zucchini with garlic yoghurt

Yoğurtlu kabak tavası

By
From
Turkish Fire
Serves
4-6
Photographer
Alicia Taylor

This is my all-time favourite way to eat zucchini. This dish can be served for breakfast, lunch or dinner … but if you have it for breakfast, it isn’t served with garlic yoghurt, as it is here.

If you are having a barbecue, you can just throw the zucchini rounds straight onto the grill, then drizzle them with olive oil before smothering them with the tomato; the browner the zucchini, the better they will be.

The garlic yoghurt is wonderful with meat, chicken and vegetables and will keep in the fridge for up to 5 days.

Ingredients

Quantity Ingredient
250ml olive oil
1kg zucchini, cut into 5 mm rounds
2 tomatoes, diced
1 tablespoon sea salt
crusty bread, to serve

Garlic yoghurt

Quantity Ingredient
2 garlic cloves, peeled
1 tablespoon sea salt
500g plain yoghurt

Method

  1. To make the garlic yoghurt, crush the garlic cloves to a smooth paste using a mortar and pestle. Gently fold the garlic and salt through the yoghurt; don’t stir too vigorously as you don’t want the yoghurt to liquefy. Cover and refrigerate until required; the garlic yoghurt is best served cold, as it tends to get a little runny at room temperature.
  2. Heat the olive oil in a large frying pan over a high heat. Working in batches, fry the zucchini for a few minutes on each side, or until nicely browned; you want to bring out all their flavour. Remove and drain on paper towel. Drain the excess oil from the pan into a heatproof container to use again later.
  3. Add the tomato to the pan and sprinkle with the salt. Cook over a high heat for 3–5 minutes, or until the tomato is soft, giving it a good stir every now and then.
  4. Place the fried zucchini on a plate. Pour the tomato over and drizzle with the garlic yoghurt. Serve warm, with crusty bread.
Tags:
Turkish
Fire
Sevtap
Yuce
Turkey
European
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