Ingredients
Preparation
Step 1
Prepare the stuffed zucchini as in Stuffed Zucchini in Tomato Sauce (recipe above) and arrange them in a wide pan. Only just cover with lamb or chicken stock (use 1 1/2 bouillon cubes), and simmer gently, covered, for about 25 minutes, until the water is absorbed and the zucchini are nearly done.
Step 2
In another saucepan, beat 4 cups of plain whole-milk yogurt with a little salt until it is liquid. Mix 1 tablespoon cornstarch with 2 to 3 tablespoons water to make a creamy paste, add it to the yogurt, and beat well. This will stabilize the yogurt and prevent it from curdling when it is cooked. Bring to the boil slowly over low heat, stirring constantly with a wooden spoon in one direction only (this is important). Reduce the heat as low as possible and let the yogurt barely simmer, uncovered (this, too, is supposed to be important), for about 10 minutes, until it has thickened.
Step 3
Pour the yogurt over the zucchini and simmer for about 20 minutes. Before serving, crush 3 garlic cloves with a little salt, add 2 teaspoons dried, crushed mint, and mix well. Fry this mixture in 1 tablespoon butter for moments only and stir into the yogurt.
