Turkish ZUCCHINI MEZZE with GARLIC YOGURT - Easy & Healthy

feta cheese

🥗Healthier: ricotta cheese

💰Cheaper: cottage cheese

Ricotta offers a lighter texture while cottage cheese is more budget-friendly.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier while canola oil is less expensive.

Grate the zucchinis and squeeze out the excess juice, set aside.

Finely chop the spring onions, fresh dill and parsley.

Wash and rinse 2 tbsp rice and transfer into a small sauce pan together with 1/4 cup zucchini juice to submerge the rice.

Bring to a boil and cook for 10 mins until the rice is soft. Drain and set aside to cool down.

In a pan, heat up 3 tbsp olive oil on medium heat, add the chopped green onions.

Stir and sauté for 2 – 3 mins and add the grated zucchini.

Stir to combine with the onions and to avoid burning the onions.

Add 1/2 tsp salt and sauté until the liquid is mostly evaporated and reduced to 1/3.

Once the liquid is evaporated, transfer into a mixing bowl and let it cool down completely.

In a separate bowl, add 1 cup plain yogurt and combine with 2 cloves of crushed / minced garlic.

Once the zucchini is cool, add the garlic yogurt, chopped dill and parsley, 1 tsp salt.

Add the cooked rice and gently mix to combine to get a greenish thick mixture.

Layer the mixture on a serving plate.

Optionally heat up 1 tbsp olive oil and add 1 tsp paprika powder, mix on low heat for 5 seconds.

Garnish the plate with extra fresh dill and the paprika oil and serve.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens