Sautéed zucchini with tzatziki

Sautéed zucchini with tzatziki

By
From
Moorish
Serves
4
Photographer
Mark Roper

A nice refreshing vegetable mezze dish in the summer, this simple sauté of zucchini is also nice as an accompaniment to cold meats. Cold minted tzatziki is a great dressing for all kinds of dishes, and here it picks up on the mint in the zucchini.

Ingredients

Quantity Ingredient
4 medium-sized zucchini
salt and pepper
50g unsalted butter
50ml olive oil
1 long green chilli, seeded, scraped and finely shredded
1/2 teaspoon dried mint
200ml Tzatziki

Method

  1. Trim the ends off the zucchini, cut in half lengthways and then into medium-sized chunks. Sprinkle with salt and put them into a colander for 20 minutes. This helps to reduce the quantity of oil they absorb while frying. Rinse the zucchini well and dry them thoroughly on kitchen paper.
  2. Melt the butter in a frying pan with the olive oil and add the zucchini and chilli. Sauté over a medium heat until the zucchini is tender and evenly coloured all over. Sprinkle over the mint, lightly season with salt and pepper then tip into a serving dish. Serve hot with a big blob of tzatziki on the side, or cold as a refreshing salad.
Tags:
Malouf
Greg
Lucy
Moorish
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