Kosa Matbukha Bi I Zabadi - Egyptian Zucchini in Yoghurt Sauce

• 2 lbs zucchini, medium sized
• 1 lb yoghurt
• 1 egg white
• salt, to taste
• 1 teaspoon cornstarch
• 12 cup mint leaf, chopped
• 2 tablespoons olive oil

1. For the sauce, stir together yoghurt, egg white, cornstach and salt to taste until smooth.
2. Slice zucchini into 1/3 inch thick slices and fry in a skillet with the olive oil until lightly browned.
3. Place into baking dish, cover with yoghurt sauce and bake at 350 degrees for 15-20 minutes.
4. Sprinkle with chopped mint leaves, put back into the oven for five more minutes and serve with bread.

zucchini, yoghurt, egg, salt, cornstarch, mint leaf, olive oil

Taken from www.food.com/recipe/kosa-matbukha-bi-i-zabadi-egyptian-zucchini-in-yoghurt-sauce-478631 (may not work)