This recipe, adapted from the almighty Martha Stewart, is just one great way to use up the zillions of zucchini that begin spiralling out of gardens around this time of year. With sprigs of dill, bright red onions and tangy yogurt, think of this salad as a twisted take on tzatziki. Martha recommends serving up this side with lamb burgers, grilled chicken or fried fish and well, I’m not one to argue with success!
Many thanks to Ontario Culinary Tourism.
| Servings | Prep Time |
| 4people | 5Minutes |
| Servings | Prep Time |
| 4people | 5Minutes |
Ingredients
- 2 zucchini medium (sub. summer squash)
- 1/4 red onion thinly sliced
- 1 clove Garlic minced
- 1 tbsp olive oli
- 2 tsp lemon juice
- 1/3 cup yogurt
- 2 tsp dill chopped
- salt and pepper
Servings: people
Units:
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Ingredients
Servings: people
Units:
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Instructions
- Combine zucchini and onion in a medium sized bowl.
- In a separate bowl, whisk together garlic, olive oil, lemon juice, yogurt, herbs, salt and pepper.
- Pour yogurt sauce over vegetables and stir to combine.
- Top with more fresh herbs, a good crack of pepper and a pinch of salt.
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