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Zucchini With Yogurt Salsa
Courgette a la Monica
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Ingredients:
1/2 Avocado
1/2 Cucumber
1 Tomato
1 Green Onion
1/2 Clove Garlic
1 tsp. Minced Jalapeno
1 Tbs. Cilantro
2 Tbs. Lemon Juice
2 Tbs. Olive Oil
1 Tbs. Red Vinegar
1/2 tsp. Salt
1 Pinch Oregano, dry or fresh
2 Cups Plain Yogurt, low fat
3 Zucchini or other squash
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Wash zucchini.
You can also use large patty pan squash or yellow squash.
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Bring a large pot of water to a boil.
Place zucchini in water and cover the pot.
Boil zucchini until just tender, not overcooked.
This zucchini took 13 minutes to cook.
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Cut zucchini in half and season with a pinch of salt and pepper.
Let zucchini cool while preparing the yogurt salsa.
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Peel and small dice the cucumber.
Small dice the tomato.
Slice green onion thin.
Mince jalapeno, garlic and cilantro.
Squeeze lemon.
Medium dice the avocado.
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Place cut vegetables into a mixing bowl.
Add oil, lemon, vinegar, oregano and salt.
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Spoon yogurt salsa over zucchini and serve.
Can also place in the fridge for a few hours and served cold.
Enjoy zucchini with a nice grain dish, like cilantro-lime rice for a perfect brunch or lunch.
Have an apricot granola square for dessert!
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