Zucchini Dip with Yogurt and Walnuts

Zucchini is paired with garlicky yogurt, dill and walnuts to make this tasty mezze.  

Ingredients

• Zucchini 450 g, washed
• Extra Virgin Olive Oil 4 Tbs, divided
• Sea Salt ¼ tsp
• Labneh or Strained Greek Yogurt 1 cup
• Garlic 2 cloves, minced
• Walnuts ½ cup, finely chopped
• Mayonnaise 1 Tbs
• Fresh Dill 3 Tbs, finely chopped
• Aleppo Pepper ½ tsp

Cook it

1. Using a vegetable peeler or fork, scrape the zucchini from top to bottom on all sides so they look striped.
2. Grate the zucchini and pat off excess moisture with a paper towel.
3. Heat 3 Tbs of the olive oil in a skillet. Add the grated zucchini and salt and sauté for about 10 minutes, until no liquid is left in the skillet. Remove from heat and allow to cool.
4. Stir in the yogurt, garlic, walnuts and mayonnaise and mix well. Taste and add more salt, if needed.
5. Stir in the chopped dill, drizzle with the remaining olive oil and finish with a sprinkling of Aleppo pepper.