Zucchini Raita Appetizer Recipe

From Dorothy McNett's Recipe Book.

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Zucchini Raita Appetizer

From Dorothy McNett's recipes at www.dorothymcnett.com. It is not necessary to cook the zucchini if you do not want to. By cooking it, the end result is more like a sauce to serve with fish or meats. Leaving the zucchini raw makes a nice dip for raw vegetables, etc. Either way, it is refreshing and wonderful!

1-2 medium zucchini
1/2 to 1 cup natural yogurt
1-2 tablespoons honey
1/4 teaspoon sea salt
2 tablespoons chopped fresh cilantro
carrots, celery, radishes etc. for dippers

Finely chop zucchini. Place in glass or ceramic batter bowl and cover with waxed paper or a plate. Cook in microwave 2-3 minutes. Allow to cool, and then chop more finely if needed. Add the yogurt, honey, salt, and cilantro. Serve with fish or other spicy meat dishes, or use as a vegetable dipping sauce for an appetizer or salad.

Recipe created 1997-05-03.

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