Zucchini and Yogurt Salad From Turmeric & Saffron
Every week, we’re spotlighting a different food blogger who’s shaking up the blogosphere with tempting recipes and knockout photography. Below, Azita Mehran of Turmeric & Saffron shares a simple, Persian-inflected salad of yogurt-draped zucchini.
Photo: Azita Mehran
Mast-o-Kadoo (Zucchini and Yogurt Salad)
Serves 4 to 6
This delicious recipe may be served as a light lunch or as a side dish. The first time I had mast-o-kadoo was at my good friend Maryam’s house for lunch; it only took her a few minutes to put together this refreshing appetizer. It’s simple, quick, and healthy.
3 Tbsp. olive oil
5 medium-sized zucchini, washed and sliced crosswise
1 cup plain yogurt
2 cloves garlic, minced
Salt and pepper
1 Tbsp. chopped fresh parsley or 1 tsp. dried mint
In a large skillet, heat oil over medium-high heat. Add zucchini and lightly fry until golden brown on both sides. Remove from heat and place the slices on a paper towel to remove the excess oil and let cool.
In a bowl, combine yogurt, garlic, salt, and pepper. Mix thoroughly. Spread half of the yogurt onto the the serving platter, then place the zucchini slices on top. Spoon the remaining yogurt mixture over the slices and garnish with fresh parsley or dried mint. Serve at room temperature.
More veggie-forward recipes:
Mushroom and caramelized onion polenta to warm your bones
A show-stopping cauliflower cake
Roasted and fresh carrot salad (for when you can’t decide which you like better)
What’s your favorite way to showcase vegetables? Tell us below!
