Kousa bi Laban Zabadi

• 1 pound zucchini, cut into slices lengthwise
• Olive or vegetable oil
• Salt
• 1 1/2 cups plain whole-milk or thick strained Greek-style yogurt

1. Deep-fry the zucchini in hot oil till lightly browned, turning the slices over once, then drain on paper towels and sprinkle lightly with salt.
2. Alternatively, brush the slices with oil and grill or broil them (see variation for broiling procedure).
3. Serve hot or cold with yogurt spread over each slice.
4. The yogurt may be flavored with 1 crushed garlic clove and 2 teaspoons dried crushed mint.
5. To broil the zucchini, arrange the slices on a tray, brush both sides very lightly with olive oil, and sprinkle with salt.
6. Put under the broiler, and cook, turning them over once, until browned.
7. Another traditional accompaniment is a fresh tomato sauce.
8. Use the one for eggplants on page 81.

zucchini, olive, salt, milk

Taken from www.epicurious.com/recipes/food/views/kousa-bi-laban-zabadi-373211 (may not work)