Smoky Zucchini with Fresh Yoghurt Curd
Ingredients
- 1 cup plain Greek yoghurt
- 8 firm zucchini
- extra virgin olive oil
- ½ cup black kalamata olives, drained
- 1 T smoked paprika
- pared rind of 1 lemon (small strips)
- 3 cloves garlic, peeled and sliced
- 1 Tbsp marjoram or a few pinches dried oregano
Method
Drain yoghurt for 2 hours in a sieve lined with paper towels.
Preheat oven to 250°C (fanbake).
Cut each zucchini lengthwise into four fat strips and transfer to a well-oiled shallow roasting tin. Dot with olives, dust with paprika using a small sieve, and add lemon zest, garlic and marjoram. Drizzle with a little more oil and season with salt and pepper.
Cook for 10 minutes, then remove from oven and turn pieces of zucchini over. Return the dish to oven for a further 5 minutes.
Transfer to serving dish and cool for 10 minutes. Top with curd and drizzle over juices from tin.
From Julie Biuso's 'Shared Kitchen'