1 kg zucchini medium size
1/2 connection fresh mint (leaves)
500 g yogurt
50 ml sunflower oil (olive oil)
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Courgettes cut into small cubes and add salt. The oil (olive oil) is hot in a pan and pour courgettes. Stew, until they become golden. When ready pour into a baking dish. In a bowl, whisk the eggs, add the chopped mint, salt and yogurt and all products are well mixed. Pour the mixture over zucchini and gently stir to distribute evenly. Bake at 220C until the mixture on top and tighten become lightly golden. Serve with yogurt sauce with finely chopped mint leaves, add salt and optional garlic.