Zucchini & Mint Raita
I did it again. I can never resist buying zucchini, especially as the season shifts into spring (I can’t even wait until summer, when zucchini really peaks). I just love picking out the perfectly slender, unblemished green and yellow batons — the green ones are always perfectly uniform and cylindrical, while the yellow ones have a slight bulb at the bottom. I love washing them, dicing them, and folding them into a pasta primavera. The trouble is, I always buy too many zucchini in one shopping trip — definitely more than I can use before they start to look sad in the drawer of my fridge. So this is what I did last night: I used two zucchinis to make a quick raw zucchini raita for an equally quick Indian dinner. It’s such a crisp, refreshing way to use zucchini — combining it with mint, a generous helping of Greek yogurt, and a pinch of ground cumin — it’s a nice change from a classic cucumber raita. It was a welcome foil to the piquant bite of my Indian-style grilled chicken and steamed basmati rice with sweet green peas.
Quick Monday night dinner: Zucchini & Mint Raita is the perfect condiment for Indian-style grilled chicken and steamed basmati rice with sweet green peas.
Zucchini & Mint Raita
Serves 4
Ingredients
- 2 medium zucchini, grated
- 1 cup Greek yogurt
- 1/4 cup milk
- 1/4 teaspoon sea salt
- 1/8 teaspoon black pepper
- 1/4 teaspoon ground cumin powder
- Handful of fresh mint, gently rinsed and finely chopped
- Handful of fresh cilantro, gently rinsed and finely chopped
Preparation
- In a medium-sized bowl, combine grated zucchini and yogurt and mix well until blended; add milk until you achieve desired consistency. Add sea salt, black pepper, and ground cumin and mix well.
- Fold in fresh mint and cilantro and serve immediately.
