Zucchini-Walnuts Dip

(Cevizli Kabak - Aegean Region)

2 medium size zucchinis, washed, grated
5-6 tbsp extra virgin olive oil
2 tbsp flour
4 walnuts, chopped
1/2 cup creamy yogurt
1-2 garlic cloves, mashed with salt
Salt
Pepper

Garnish:
Extra virgin olive oil
1/2 tsp red pepper flakes
Dill, chopped

Saute the zucchinis with olive oil in a pan for about 5 minutes at medium heat. Add the flour and continue to saute 2-3 more minutes, stir occasionally. Turn the heat off. Let it cool down.

Add the creamy yogurt, garlic, walnuts, salt and pepper, mix. Place on a serving platter. Drizzle some olive oil and garnish with red pepper flakes and dill. Serve with toasted bread slices or crackers.