Zucchini with Walnut Dip

(Cerkez Kabak)

2 medium sized zucchini, grated
1 tbsp extra virgin olive oil
2 fresh green onions, finely sliced
1/2 cup yogurt
1/4 cup walnuts, crumbled
1 slice of bread, crumbled (French or Italian style)
1 garlic clove, smashed with salt

Red Pepper Sauce:
2-3 tbsp extra virgin olive oil
1 tbsp red pepper (paprika)
1/2 tsp Cayenne pepper

Saute the zucchini with 1 tbsp olive oil in a pan until all the water evaporates. Let it cool down. Add the rest of the ingredients and toss. Place on a service plate.

To make the sauce, heat up the olive oil in a small pan, add the red pepper in it and turn the heat off. Don't burn the pepper! Pour all over the zucchini and serve with toasted French baton bread or toasted pide slices.