Courgette is ninety per cent water and in this meze all of it has to go. Grate it and cook it in a pan; you start with a pan full of courgette and end with a bowlful. That is the right consistency.
Ingredients
For the meze
For the top
Method
-
Fry the onion
Soften the onion in olive oil for 5 minutes.
-
Cook the courgette
Add the grated courgette and cook for 12 minutes, until it has released its liquid and that liquid has gone completely.
-
Cool
Take it out of the pan and bring it to room temperature.
-
Mix
Toss with the strained yoghurt, garlic, salt and dill.
-
Chill
Chill for 20 minutes and serve with olive oil and pepper flakes.
Tips
- Drive off all the liquid from the courgette, or the meze goes watery.
- Do not add it to the yoghurt without cooling, as hot courgette splits it.
- Dill works noticeably better than parsley in this meze.
Nutrition
120
kcal
5 g
Protein
9 g
Fat
7 g
Carbs
5 g
Sugar
2 g
Fibre
Values are per serving and approximate.