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



  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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