6 to 8 zucchini
2 8-oz. cartons yogurt
1 clove garlic, mashed
½ teaspoon salt
oil
1 tablespoon vinegar, optional pepper
Wash and slice zucchini diagonally.
Combine yogurt, garlic, salt, 1 tablespoon oil and vinegar.
Stir gently to blend.
Chill thoroughly.
Meanwhile, fry zucchini slices in 1 inch oil in skillet until lightly browned, about 4 minutes.
Drain on paper towels and arrange in overlapping circles on a platter.
Spoon yogurt mixture over zucchini and season to taste with pepper.
Serve hot or cold as a meat accompaniment or appetizer.
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