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Zucchini: Sauteed Zucchini Shreds w/ Herbed Yogurt

Source of Recipe

AMA Family Health Cookbook


List of Ingredients

1 pound zucchini
1/2 teaspoon salt
1/2 cup plain nonfat yogurt
2 tablespoons chopped fresh mint
2 tablespoons chopped fresh dill
1/4 teaspoon cayenne pepper
2 teaspoons olive oil
1 clove garlic, finely chopped
3 tablespoons chicken broth


Recipe

Cut off zucchini stems and coarsely grate the zucchini. Transfer to a colander, sprinkle with 1/2 tsp. salt, and let stand for 30 minutes. Press zucchini with palm of your hand to extract the extra liquid. Transfer to paper towels and pat dry. In a small owl, stir together the yogurt, mint, dill and cayenne pepper. Heat the oil in large nonstick skillet. Add the zucchini and cook over medium high heat, stirring almost constantly, until softened and lightly tinged with brown, 4-5 minutes. Add the garlic and chicken broth and cook, stirring, for 1 minute. Season with salt and black pepper to taste. Serve the zucchini with the herbed yogurt spooned over the top. Serves 4.