Zucchini Mezze with Garlic Yoghurt & Paprika Butter

This zucchini mezze is one of those dishes that feels light yet so satisfying. The zucchini is grated, sautéed until tender, then cooled and mixed with garlicky yogurt. A drizzle of paprika-butter with dried mint on top makes it complete. It’s a meze you can bring to the table as a starter, a side dish, or even enjoy as a light lunch with bread.

Ingredients

Serves 4–6 as a side

• 4 medium zucchinis

• 2 tablespoons olive oil

• 1 garlic clove, grated

• 300 g plain yogurt (or half yogurt, half strained yogurt)

• Salt

For the topping

• 2 tablespoons butter

• 1 teaspoon paprika (sweet or smoked)

• 1 teaspoon dried mint

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Instructions

1. Grate the zucchinis on the large-hole side of a box grater. Squeeze out excess liquid by hand or with a clean kitchen towel.

   
   

2. Heat olive oil in a wide pan over medium-high heat. Add the zucchini and sauté for 6–7 minutes, until softened and the liquid has evaporated. Do not add salt at this stage — salt would draw out extra water and make the zucchini mushy. Remove from heat and let cool completely.

   
   

3. In a bowl, mix the cooled zucchini with yoghurt, garlic, and a pinch of salt. Taste and adjust seasoning.

   
   

4. For the topping: melt the butter in a small pan. Add paprika and dried mint, stir for a few seconds until fragrant, then remove from heat.

   
   

5. Spoon the zucchini mixture onto a serving dish and drizzle with the paprika butter. Serve cold or at room temperature with bread.