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Zucchini Yogurt

A home-style Zucchini Yogurt made with Salt Plus, Cayenne Pepper, Brown Or Granulated Sugar, and Vegetable Oil. Add it to your meal plan and shop the whole list in one go.

Ingredients

• 1 tbsp
• 1/4 tsp
• 1/2 tsp
• 1 tbsp

Method (preview)

1. 1

   Bring 2 1/2 quarts of water to a rolling boil.

2. 2

   Add 1 tablespoon salt, stir and put in the zucchini.

3. 3

   Boil rapidly for 3 to 4 minutes, or until the zucchini are just done.

4. 4

   Drain and leave to cool.

5. 5

   Put the yogurt in a bowl and beat lightly with a fork until smooth.

6. 6

   Add remaining salt, cayenne, roasted cumin, and sugar. Stir to mix.

7. 7

   Heat the oil in a very small pan or skillet over fairly high heat.

8. 8

   When very hot, add the mustard seeds.

9. 9

   As soon as the mustard seeds begin to pop, this takes just a few seconds, pour the seeds and oil over the yogurt.

10. 10

    Stir to mix.

11. 11

    Gently fold the zucchini into the yogurt.

12. 12

    Serve warm or cold.

13. 13

    Ground roasted cumin seeds, place 3 to 4 tablespoons of whole cumin seeds into a heated, small cast iron skillet.

14. 14

    Keep over medium heat.

15. 15

    Stir the cumin until it is a few shades darker and emits a distinct roasted aroma.