Spicy or grilled foods call for a cooling accompaniment, and this creamy and unusual side dish is the perfect contrast to a hot main dish.
It couldn’t be simpler to make, but you can dress it up with optional garnishes of black olives, tomatoes, or hard-boiled egg. The perfect use for small, sweet new zucchini.
2 pounds small zucchini, peeled and diced
1 tablespoon extra-virgin olive oil
6 tablespoons full-fat plain yogurt
2 cloves garlic, very finely chopped
Juice of 1/2 lemon
Salt to taste
Imported black olives for garnish (optional)
Sliced hard-boiled egg for garnish (optional)
2 scallions, chopped, and 2 tablespoons fresh dill
Tomato slices for garnish (optional)
1. Place the zucchini in a large saucepan of boiling water and let continue to boil until very soft and easily squashed with a fork, about 20 minutes. Drain in a strainer and press down with the back of a wooden spoon to squeeze out any liquid.
2. Transfer to a medium-size bowl and mash with a fork, then stir in the olive oil, yogurt, garlic, and lemon juice and season with salt. Arrange on a platter and refrigerate for 1 hour before serving cool or at room temperature.
3. Garnish with black olives, egg slices, scallions, and dill, and/or tomato slices.