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* '''Cook Time''': About 10 minutes to make, 1 hour to chill
 
* '''Cook Time''': About 10 minutes to make, 1 hour to chill
   
==Ingredients==
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== Ingredients ==
 
* ½ shredded [[zucchini]]
 
* ½ shredded [[zucchini]]
 
* 1 cup plain low-fat [[yogurt]]
 
* 1 cup plain low-fat [[yogurt]]
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* dash [[curry powder]] or other seasoning
 
* dash [[curry powder]] or other seasoning
   
==Directions==
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== Directions ==
 
# Finely shred enough zucchini to make 1/2 cup. Place in strainer and press out moisture.
 
# Finely shred enough zucchini to make 1/2 cup. Place in strainer and press out moisture.
 
# Blend with 1 cup plain low fat yogurt, and 1 minced clove of garlic, or 1/8 teaspoon garlic powder. Add a dash of curry powder or other seasoning and chill 1 hour.
 
# Blend with 1 cup plain low fat yogurt, and 1 minced clove of garlic, or 1/8 teaspoon garlic powder. Add a dash of curry powder or other seasoning and chill 1 hour.

Latest revision as of 13:27, June 29, 2010

Description

Farmers' Market Recipes by the Commonwealth of Massachusetts Department of Agricultural Resources, public domain government resource—original source of recipe

  • Cook Time: About 10 minutes to make, 1 hour to chill

Ingredients

Directions

  1. Finely shred enough zucchini to make 1/2 cup. Place in strainer and press out moisture.
  2. Blend with 1 cup plain low fat yogurt, and 1 minced clove of garlic, or 1/8 teaspoon garlic powder. Add a dash of curry powder or other seasoning and chill 1 hour.
  3. Stir before serving. Serve with crisp raw vegetables.
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