2-1/4 pounds large-size zucchini
1 egg white
2 cups yogurt
1 tablespoon mint powder
1- Prepare zucchini. Slice zucchini into rounds, about 1 inch thick. Place over very low flame until they relinquish their juice. Strain.
2- Stir egg white into yogurt and pass mixture through sieve onto cooked zucchini. Season and cook uncovered for 15-20 minutes. Before serving, sprinkle with mint powder. Serve either hot or cold.