Baked Zucchini Salad with Yogurt Mayonnaise | Salată de dovlecei copți cu iaurt și maioneză
Ingredients
- 3 medium zucchinis
- 1/2 onion (red or white, finely chopped)
- 2 cloves of garlic (grated)
- 1 tablespoon of olive oil
- Salt (to taste)
- 2 tablespoons of Greek yogurt
- Pepper (to taste)
- Fresh dill (chopped)
For the Salad:
For the Yogurt Mayonnaise:
Instructions
- Prepare the Zucchini:
- Wash 3 zucchinis thoroughly and dry them with a napkin.
- Place them in the oven at 200°C (392°F) and bake until softened (about 20-30 minutes).
- Halfway through, flip the zucchinis to ensure even cooking.
- Prepare the Yogurt Mayonnaise:
- Grate 2 cloves of garlic and place them in a bowl.
- Add 1 tablespoon of olive oil, salt, and mix everything until it becomes creamy.
- Add 2 tablespoons of Greek yogurt, pepper, and chopped fresh dill to the mixture. Stir well to combine.
- Prepare the Zucchini:
- Once the zucchinis are soft and baked, carefully cut them in half.
- Using a spoon, scoop out the middle part of the zucchini (be cautious, as the zucchinis will be hot).
- Place the scooped-out zucchini in a strainer to remove excess water. This step is important to prevent the salad from becoming watery.
- Use the back of the spoon to press the zucchini and release more water.
- Chop the Zucchini:
- Transfer the strained zucchini to a cutting board.
- Finely chop the zucchini using a glass knife or wooden spoon (a regular knife might cause discoloration).
- Combine the Salad:
- Add the finely chopped zucchini to the yogurt mayonnaise mixture.
- Mix everything well to combine the flavors.
- Add the Onion:
- Add the finely chopped half onion to the salad. If you prefer, you can use red onion for a different flavor.
- Serve:
- Mix everything together thoroughly.
- Enjoy your delicious baked zucchini salad!