How to make
For this delicious zucchini salad, you need to cut one zucchini into thin slices lengthwise and then finely chop them into thin strips.
Also cut 1 small red onion into crescents and a few cloves of garlic.
Stew the zucchini and onions in heated olive oil, by stirring occasionally, for about 10 minutes. Don't overcook them, in order to keep the zucchini crunchy.
Add the sliced garlic and cook for another minute, only until it releases its aroma.
Transfer the Pan-Seared Zucchini into a bowl and leave them to cool.
Finely chop a few sprigs of fresh parsley and dill.
Add them to the zucchini along with the strained yogurt and as much salt as you like and mix.
Heat 2 tbsp. of olive oil and add cayenne pepper flakes and a little paprika.
Pour this spicy dressing over the yoghurt salad and refrigerate it until it cools down.
The Turkish Zucchini Salad can be eaten immediately, but it turns out tastier when it has been refrigerated for a short time.
