Lebanese Kousa Bil Laban Zucchini Yogurt Skillet

Ingredients

• 2 zucchini, thickly sliced
• 1 cup plain yogurt
• 1 tbsp cornstarch
• 1/2 cup rice
• 1 tbsp olive oil or unsalted butter
• 1 small onion or 2 scallions, finely chopped
• 2 garlic cloves, minced
• 1 tsp dried mint
• 1/2 lemon, cut into wedges
• 1/4 cup fresh herbs, chopped
• Kosher salt and freshly ground black pepper

Steps

1. Rinse the rice until the water runs clear, then simmer it in 1 cup salted water, covered, over the lowest heat for 15 minutes. Take it off the heat and leave it covered while you make the rest.
2. Heat the oil or butter in a wide skillet over medium-high heat and brown the zucchini slices in a single layer for 3 minutes per side, until golden at the edges but still firm. Lift them out and set aside.
3. Lower the heat, add the onion with a pinch of salt, and cook for 5 minutes until soft, then add the garlic and dried mint for 30 seconds.
4. Whisk the yogurt and cornstarch together in a bowl until completely smooth. The starch holds the yogurt together over heat; without it the sauce will break the moment it warms.
5. Pour the yogurt mixture into the skillet and set it over the lowest heat. Stir constantly in one direction with a wooden spoon for 6 to 8 minutes, until it thickens enough to coat the spoon.
6. Do not let it reach a boil at any point. Once yogurt boils it separates into grainy curds and cannot be brought back together.
7. Return the zucchini to the pan and simmer gently for 5 minutes, until tender all the way through and coated in the sauce. Season with salt and pepper.
8. Serve over the warm rice with the fresh herbs and lemon wedges.

Allergen note: Contains dairy.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.