Ingredients
1cupplain yogurt,low-fat
4tbsprosemary olive oil
salt and freshly ground white pepper,to taste
8zucchini,(about 6 ounces each)
Preparation
Preheat oven to 450 degrees F.
Place yogurt in a large coffee filter set in a sieve over a bowl. Let sit 30 minutes; discard liquid.
Transfer yogurt to a small bowl and stir in rosemary oil, to taste. Season with salt and white pepper, to taste. Cover and refrigerate until cold.
Trim ends of 2 zucchini and cut into ½-inch chunks. In a medium saucepan, place zucchini, 1 cup water, and ½ teaspoon salt. Bring to a boil; lower heat to medium and cover pan. Cook for about 15 minutes until zucchini is very soft.
Transfer cooked zucchini and liquid to a blender and process until very smooth. Add a little water if too thick. Stir in 1 tablespoon rosemary oil and freshly ground black pepper. Cool to room temperature.
Meanwhile, trim the ends of the remaining zucchini cut each in half lengthwise. Place on a large rimmed baking sheet. Drizzle 2 tablespoons of rosemary oil over zucchini and roll zucchini around to coat thoroughly.
Sprinkle lightly with salt. Place cut side up on the baking sheet and roast for about 15 minutes until soft. Transfer to a platter, cut side up; let cool. Drizzle both sauces over zucchini in a striped pattern.
Serve and enjoy.
