#1197
SAT, SEP 21, 2024
Zucchini Salad with Greek Yogurt Dip
Notes
20240921 #breakfastdiary 1186, 19°C/drizzle, 20 min exercise (M)
An unexpected morning schedule turned breakfast into lunch instead.
I stopped by the store and bought Greek yogurt, but once home I realized it was just plain yogurt. I figure plain yogurt has its own kind of good taste.
You need zucchini, feta cheese, Greek yogurt, and pesto.
Slice the zucchini thin with a mandoline, put it in a mixing bowl, toss with olive oil and a good pinch of salt, and sear in a pan.
Combine 2 parts Greek yogurt, 1 part feta cheese, and a little chopped parsley, mix evenly, and plate. (If using plain yogurt, use about 5 parts.)
Top with the seared zucchini and pesto. Finish with pepper~
Ingredients
Check items off while grocery shopping - it’s remembered here.
Steps
- 01
Slice the zucchini thin with a mandoline, put it in a mixing bowl, toss with olive oil and salt, and sear in a pan.
- 02
In a mixing bowl, combine 2 tbsp Greek yogurt, 1 tbsp feta cheese, and 1 tbsp minced parsley, and mix evenly to make the dip.
- 03
Plate the Greek yogurt dip from step 2, then top with the zucchini from step 1 and basil pesto. Finish with a little pepper.
Other years, Sep 21
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Original Credit
Inspired by @_pasqualecannata