Zucchini, Stewed with Yogurt (Kosa matbukha bi-l-zabadi)
Servings Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
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INGREDIENTS:
2-1/4 pounds large-size zucchini 1 egg white 2 cups yogurt
1 tablespoon mint powder salt  



1 Prepare zucchini. Slice zucchini into rounds, about 1 inch thick. Place over very low flame until they relinquish their juice. Strain.
2 Stir egg white into yogurt and pass mixture through sieve onto cooked zucchini. Season and cook uncovered for 15-20 minutes. Before serving, sprinkle with mint powder. Serve either hot or cold.

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