This authentic Bulgarian recipe combines tender pan-fried or oven-baked zucchini with a creamy yogurt sauce made with garlic, dill, and olive oil (Тиквички с кисело мляко и чесън), creating a refreshing and savory dish.
Preparation Time
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 60 minutes
Ingredients (For Four People)
- 3 medium zucchinis, sliced into rounds or sticks
- 3 tablespoons sunflower oil (for frying) or olive oil (for baking)
- 400 grams Bulgarian yogurt (or plain yogurt, about 2 cups)
- 3 garlic cloves, minced
- 1 bunch fresh dill, finely chopped
- 2 tablespoons olive oil (for the sauce)
- 1 teaspoon salt
- 1 teaspoon black pepper
1 tablespoon is circa 15 ml, and a teaspoon is circa 5 ml.
Preparation Method
Option 1: Pan-fried zucchini
Step 1: Slice and Season the Zucchini
Using a knife or a food slicer, slice the zucchini into thin rounds or sticks about 0.5 cm thick or less. Sprinkle them with salt and let them sit for 10 minutes to release some of their moisture. Pat dry with a paper towel.
Step 2: Fry the Zucchini
Heat the sunflower oil in a large frying pan over medium-high heat. Fry the zucchini slices in batches, about 3-4 minutes on each side, until golden brown. Remove from the pan and place on paper towels to drain excess oil.
Option 2: Oven-baked zucchini
Step 1: Preheat the Oven
Preheat the oven to 200°C (390°F).
Step 2: Slice and Season the Zucchini
Slice the zucchini into rounds or sticks and place them on a baking tray lined with parchment paper. Drizzle with olive oil, sprinkle with salt and pepper, and toss to coat.
Step 3: Bake the Zucchini
Bake the zucchini for 20-25 minutes, flipping halfway through, until golden and crispy.
Prepare the Yogurt-Garlic-Dill Sauce
Step 1: Mix the Sauce
Combine the Bulgarian yogurt, minced garlic, chopped dill, olive oil, salt, and pepper in a bowl. Stir well to blend the flavors. Adjust seasoning to taste if necessary.
Step 2: Serve the Zucchini
Arrange the fried or baked zucchini on a serving plate. Drizzle the yogurt-garlic-dill sauce generously over the top or serve it as a dipping sauce on the side.
Tips and Tricks
- Extra Crispiness: To achieve an even crispier texture when pan-frying zucchini, dust the slices lightly with flour before frying.
- Oven Variation: If you prefer less oil, the oven-baked method is a great alternative, giving the zucchini a roasted flavor.
- Chef’s Recommendation: Add a squeeze of lemon juice to the yogurt sauce for a refreshing tang.
Serving Suggestions
This dish pairs wonderfully with fresh Snejanka salad. It can be served as a side dish with grilled meats or as a light appetizer.
Wine Matching
Zucchini with yogurt and garlic pairs well with a crisp white wine like Bulgarian Misket or Sauvignon Blanc. The wine complements the light flavors of the zucchini and the tangy yogurt sauce.
Nutritional Information (per serving)
- Calories: 250 kcal
- Protein: 7g
- Fat: 18g
- Carbohydrates: 15g
- Fiber: 3g
Dietary Modifications
- Gluten-Free: This dish is naturally gluten-free, making it suitable for those avoiding gluten.
- Dairy-Free: Substitute the yogurt with a plant-based alternative for a dairy-free version.
Storage Suggestions
- Refrigeration: Store any leftover zucchini and sauce in separate airtight containers in the refrigerator for up to 2 days. Reheat the zucchini gently in the oven to restore crispness.
About Zucchini with Yogurt (Тиквички с кисело мляко)
In Bulgaria, тиквички с кисело мляко (zucchini with yogurt) is a popular dish during the summer months when zucchini is in season. The yogurt, garlic, and dill sauce are a staple in Bulgarian cuisine, offering a refreshing contrast to the crisp and tender zucchini. This dish is typical for family gatherings, outdoor barbecues, or appetizers.
Cultural Context
Zucchini with yogurt and garlic is a traditional Bulgarian dish many enjoy during the warmer months. It’s light yet flavorful, balancing the rich fried or baked zucchini and the fresh, tangy yogurt sauce. Garlic and dill, two key ingredients in Bulgarian cuisine, add an aromatic and refreshing touch to the dish, making it a favorite for summer feasts.
