Sauteed Zucchini with Garlicky Yogurt

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Sauteed zucchini and caramelized onion with turmeric, served over a bed of cool garlicky whole milk Greek yogurt with lemon zest. A quick vegetarian appetizer or side dish ready in 20 minutes.

Prep Time5

Cook Time15

Total Time20

Course: Appetizer

Cuisine: Mediterranean

Servings:

Author: Shadi HasanzadeNemati

Ingredients

2 tablespoons olive oil
1 large yellow onion thinly sliced
2 zucchini sliced ½ inch thick
½ teaspoon ground turmeric
2 cups whole milk Greek yogurt
Zest of 1 lemon
1 garlic clove grated
½ teaspoon salt
Pita bread or lavash warmed, for serving

Instructions

Heat the olive oil in a large skillet over medium-high heat. Add the onion and cook, stirring occasionally, until softened and starting to turn golden, about 6 to 8 minutes.
Add the zucchini in an even layer and cook until it begins to soften and pick up color, about 5 minutes.
Stir in the turmeric and cook for 1 more minute. Taste and adjust the salt.
Make the yogurt base: stir together the whole milk Greek yogurt, lemon zest, grated garlic, and salt until smooth. Spread across a wide platter. This can be made up to a day in advance and kept covered in the fridge.
Spoon the warm zucchini and onion over the yogurt on the platter. Serve immediately with warm pita or lavash.

Notes

Use whole milk Greek yogurt only. Low-fat or non-fat yogurt has too much water and will not give you the same creamy base.
Cut the zucchini to a consistent half-inch thickness so everything cooks at the same rate.
Keep the heat at medium-high so the zucchini gets golden, not steamed.
The yogurt base can be made up to a day in advance. The zucchini should be served immediately from the pan.
Half a teaspoon of turmeric is the right amount. More will make the dish bitter.

Nutrition