(Cevizli Kabak - Aegean Region)
2 medium zucchini, washed, grated
5-6 tbsp extra virgin olive oil
2 tbsp flour
4 walnuts, finely chopped
1/2 cup creamy yogurt
1-2 garlic cloves, mashed with salt
Extra virgin olive oil
1/2 tsp red pepper flaks
Saute the zucchinis with olive oil in a pan for about 5 minutes over medium heat. Add the flour. Continue to saute 2-3 more minutes, stir occasionally. Turn the heat off. Let it cool down.
Add the creamy yogurt, garlic, walnuts, salt and pepper, mix. Place in a bowl, Drizzle extra virgin olive oil all over it. Sprinkle some crushed red pepper and dill.
Serve Zucchini-Walnuts Dip as an appetizer with toasted pide slices or crackers.