Grilled zucchini with mint dip - Pödör
It is hard to imagine a dinner simpler and quicker to make in summer than grilled zucchini. What makes this version fabulous is the irresistible dip mixed from yoghurt, peanut oil and mint.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.podoroils.com.
Cooking tools:
- Grill pan
- Stove
- Blender
- Chef's knife
- Cutting board
- Kitchen shears
- Mixing bowl
- Spoon
- Plate
Ingredients
- 1500 g zucchini
- 1 tsp salt
- 3 pinches pepper
- 6 tbs soy milk
- 100 ml plain yogurt
- 100 g feta cheese
- 1 tbs mint
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