I've learnt this recipe from a friend of mine who is really good at cooking using a variety of fresh produce. She is kind enough to share with me her especially easy to make recipes that are healthy and do not take much effort to make. Since we tried this dip for the first time, it has become one of our favourites especially during hotter days. This recipe as well as most other dip recipes go really well with some homemade chips. Check out my entry titled 'HEALTHY, YUMMY, QUICK and EASY CHIPS?' posted on 27/11/2011 or just click here.
Zucchini/courgette (amount depends on how much you want to make but even two medium size zucchinis should be fine for a side dish for a family 3 or 4)
Plain yoghurt (about a small bowlful should be fine but again, it depends on how much courgette is being used) (perhaps 1,5 cups of zucchini and 1 cup of yoghurt would be a good match)
Oil (we prefer olive oil) (only a few tablespoons)
Garlic (optional-about a clove)
How to Prepare:
Wash the zucchinis and grate them. Heat some oil in a saucepan and add the shredded zucchini to it. Stir it for a few minutes or until it becomes soft. Then leave it on the side and while it is cooling, start preparing your yoghurt mix. Put your natural plain yoghurt in a large bowl. Add some garlic and salt and stir them a little. Add the warm or cold zucchini and finely chopped dill into the yoghurt mixture and mix well. It is best when consumed cold.
Note1: You can try roasting your zucchinis before going ahead with the rest of the recipe if you like but I normally cook them lightly in a pan.
Note2: You can prepare your zucchinis the night before or even a bit earlier and leave it in the fridge in an airtight container and when ready to consume, all you need to do is to prepare the yoghurt mix! I love making my dips the day before I have a function on and on the day, I have so much less to do. If you can't finish the dip on the day, don't worry, just leave it in the fridge and you can still easily consume it the next day too!