Cevizli Kabak Salatası

Grate the zucchinis.

Heat the olive oil in a pan and add the grated zucchini.

Stir over a medium heat until the zuccini lose their raw smell, evaporate any of the juice that may come out.

Roughly pound the walnuts in a mortar and pestle (or roughly chop) and add to the pan.

Add the salt and pepper and and continue to cook for 2 - 3 minutes more.

Crush the garlic, add to the yogurt and mix well.

When the cooked zucchini has cooled down add the garlic yogurt mixture and mix in. 

Adjust the seasoning and put onto a flat plate and smooth the surface.

Chop the dill and sprinkle over the top.

A delicious addition to any meze table, this dish can also be used as a dip.