Baked Zucchini with Garlic Yogurt

Ingredients

• 3–4 zucchini
• ½ Turkish tea glass vegetable oil
• 3 tbsp cornmeal or breadcrumbs
• Approximately 1 tsp paprika
• 1 tsp turmeric
• 1 tsp dried mint
• Salt to taste
• ¼ bunch fresh dill
• 1 Turkish water glass plain yogurt
• 2 garlic cloves

Let’s cook

1. Heat the oven to 190°C. Wash and trim the zucchini, then cut into evenly sized long batons.
2. Toss with oil, cornmeal, paprika, turmeric, mint and salt. The source gives an incomplete paprika measure; 1 tsp is an approximate suggestion. Adjust to taste.
3. Spread in a single layer on a lined baking tray. Bake until browned at the edges and tender inside; timing depends on thickness.
4. Crush the garlic and finely chop the dill. Stir both into the yogurt.
5. Transfer the zucchini to a serving plate and spoon over the yogurt. Allow roughly 35 minutes total and four side-dish servings; neither is explicitly stated in the source.