There’s such an abundance of zucchini (courgette) here in Hong Kong all year-round that I thought it would be good to use it in a variety of ways. So this is my own meze concoction that I threw together primarily as a nice, low-calorie lunch filler. I’ve particularly avoided adding tahini to this dish as I was trying to keep it very light, enhancing the the flavour of the sweet zucchini with the lemon juice and salt. You can add a dash of heat to it with some hot paprika or chilli powder at the end. If you’re watching your weight, this a great dish to scoop up on a crispy rice cake. You can make a batch of it, pop it in the fridge and grab it when you need a quick burst of energy. The zingy elements are the sharp lemon and yoghurt, giving you that essential vitamin C.
Prep time: 5 minutes
Cooking time: 10 minutes
- 2 medium zucchini, steamed or roasted until tender
- 2 cloves garlic, crushed
- 2 tbsp natural yoghurt
- juice of ½ lemon
- salt, to taste
- drizzle of olive oil
- handful of fresh mint, chopped finely
- sprinkling of hot paprika or chilli powder (optional)
- Cook the zucchini until very tender and scoop out the flesh into a bowl.
- Add the crushed garlic, yoghurt, lemon juice and salt and mix together – the mixture should be coarsely textured, so don’t mash it too much.
- Scoop into a serving dish and garnish with a drizzle of olive oil and finely chopped mint (also adding paprika or chilli powder for heat, if desired).
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