Garden Yogurt Salad - cooking recipe

Ingredients

1 medium zucchini, sliced 1/4-inch thick
1 cucumber, sliced 1/2-inch thick
1 tomato, chopped
1/2 c. onion, chopped
1 tsp. minced garlic
1 c. plain yogurt
1 Tbsp. parsley
1 tsp. dill weed
1/4 tsp. lemon pepper
salt to taste
1/4 c. toasted sesame seed
1/2 c. fresh bean sprouts

Preparation

Arrange zucchini in a 2-quart casserole dish.
Cover and microwave on High for 2 to 3 minutes.
Drain and cool.
Add cucumber, tomato, onion and garlic.
Toss with yogurt, parsley, dill, salt and pepper.
Refrigerate 2 hours.
Top with sesame seed and sprouts.
Serves 4 to 6.