My friend Carina over at Bad Taste Toast posted a picture of her dinner on Instagram a couple of weeks ago, I had to ask her for the recipe right away. She found it on another blog via Pinterest (as far as I remember), but I changed it up a little, so here is my version. (Head HERE for the original version - in German though.)
|Pin for later!|
Zucchini as a pasta substitute is nothing new in the low carb world. The part I love about this dish is the Ajvar though.
If you never had Ajvar, you might want to hit up your local WorldMarket or Big Lots. Here's what Wikipedia has to say about Ajvar:
(...) is a type of relish, made principally from red bell peppers, with garlic. It may also contain eggplant and chili peppers. Ajvar originates in the Serbian cuisine, and was therefore long known as "Serbian salad" or "Serbian vegetable caviar". It became a popular salad (side dish) throughout Yugoslavia after World War II and is nowadays popular in the Balkans.
In my neck of the woods (in the middle of southern Arkansas, close to the border to Louisiana) it was kinda hard to find. Some Walmarts carry it. But the safest bet is Big Lots and WorldMarket, so if you have one close by, check it out.
I'm writing and writing - and I bet you guys are starving already. So here it is, the recipe! Best part? It's done in 10 minutes. I swear.
"BALKAN MY ZUCCHINI, DUDE" Recipe
Ingredients (feeds 2 regular humans)
- 2-3 small to medium sized Zucchini
- 1 Onion
- 6 Cherry Tomatoes or 2 regular sized ones
- 2 tbsp Greek Yogurt
- 4 tbsp Ajvar (or tomato paste - if you don't like your food too spicy)
- Salt & Papper to Taste
- Fresh cilantro
- Olive oil
- Chop the onion, dice the tomatoes, and slice the zucchini (or use a spiralizer as I did!)
- Sprinkle a little olive oil in a pan.
- Heat the pan on medium high heat until the oil is shimmering. Add the onion slices and stir to coat the onions with the oil.
- Spread the onions out evenly over the pan and let cook, stirring occasionally.
- Add the tomatoes, let them heat up for about 3-5 minutes. Add the Ajvar.
- Let cook for another 2-3 minutes, and add the zucchini.
After another 3-5 minutes everything should be heated through. Try, add salt & pepper to taste. Add the greek yoghurt, stir, and it's ready to serve! I usually put some more greek yoghurt on my plate, and add some cilantro to taste.