Zucchini is a chameleon of vegetables in my humble opinion. You can add it to meats, present on its own, grill, fry or broil, you can even add it to muffins and cakes. It’s one special green veggie that kids may actually be tempted to try. In this version, the zesty combination of garlic, capers, lemon and dill, along with the dash of spices, mushrooms and greek yogurt transforms it into a velvety delicious side dish. And doesn’t everything taste better with garlic? Serve it with fish or beef, or anything else you like. This original garlic zucchini recipe will surely stay on your menu!
Serves 4-6
Ingredients:
- 4 large zucchini
- 1 tablespoon olive oil
- 3 cloves garlic
- 1 bunch dill
- juice of a 1/4 lemon
- 3 large white mushrooms
- sweet paprika
- pinch of coarse salt
- 1 tablespoon capers
- 1 tablespoon greek yogurt
Directions:
1. Heat up a tablespoon of good quality olive oil in a medium pan.
2. Chop garlic or use garlic press, add to the pan. Brown the garlic on medium heat.
3. Roughly chop 3 white mushrooms and add to the garlic, mix well.
4. Cut zucchini into 2-inch pieces, first cutting each one lengthwise in half. Add to the pan.
5. Cook for at least 10 minutes turning frequently, then add chopped dill, squeeze of 1/4 lemon, salt and paprika. Continue cooking for 5 more minutes.
6. Add capers and greek yogurt. Mix well. Continue cooking until soft but not mushy (about 5-10 more minutes).
7. Add another squeeze of lemon juice and a sprinkle of coarse salt. Mix and serve. Enjoy!
