Malzemeler
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4 zucchini (800 g)
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1 cucumber, grated
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150 g strained yogurt
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½ bunch dill, finely chopped
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4 tablespoons Livvy olive oil
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8 whole walnuts, coarsely crushed
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2 garlic cloves, crushed
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Salt
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Red pepper flakes
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Fresh mint, for garnish
Tarifler
Wash the zucchini and grate them without peeling. Squeeze out all the excess water.
Heat the olive oil in a pan, then add the zucchini and sauté.
Continue sautéing for about 15 minutes until the zucchini is cooked.
Transfer the cooked zucchini to a plate to cool.
In a large bowl, mix the yogurt, grated cucumber, garlic, and dill. Add the cooled zucchini and finally the crushed walnuts. Mix well.
Add salt and red pepper flakes to taste.
Garnish with fresh mint before serving.
