Belly Bytes  

This is good served hot or at room temperature as a salad. It is also delicious tucked inside whole wheat pita bread with a squeeze of lemon juice or served as a spread to eat with crackers or black bread.

Ingredients:
1 firm zucchini, approximately 1 pound
2 tablespoons water
1/2 cup nonfat yogurt
1 clove garlic, finely minced
2 teaspoons finely chopped fresh dill or mint leaves
1 teaspoon white wine vinegar, or more to taste
Freshly ground black pepper
Additional herbs for garnish

Cut the zucchini in half and grate it into coarse shreds either in a food processor or by hand, or cut the zucchini in diagonal slices, then into strips. Make sure the strips are not too fine or the dish will be mushy.

Warm a wide nonstick frying pan and add 2 tablespoons water and the zucchini. Cook gently over a medium flame, turning occasionally until the zucchini has cooked and the moisture has evaporated, about 7 to 10 minutes. If the zucchini threatens to stick, add small amounts of water as needed.

While the squash is cooking, mix the yogurt with the garlic, herbs, vinegar, and pepper. As soon as the zucchini is done, add the yogurt mixture and gently toss together over a medium flame until the yogurt is warm. Serve with a dusting of pepper and a garnish of fresh herbs.

Recipe yields 3-1/2 cups Zucchini with Yogurt Sauce (2 to 4 servings).

Nutrition information per 1-cup serving:
40 calories
0.3g total fat
0.1g saturated fat
1 milligram cholesterol

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