Ingredients

• 3 medium zucchini
• 1 1/2 cups plain whole-milk yogurt (preferably Middle Eastern)
• 1/2 cup packed fresh mint leaves
• 1/4 cup packed fresh coriander sprigs
• 1 teaspoon fresh lime juice, or to taste
• 3/4 teaspoon ground cumin
• 1/4 teaspoon salt
• 2 tablespoons whole milk, if necessary

Instructions

1. Grate zucchini on largest holes of a four-sided grater. In a large saucepan of boiling salted water blanch zucchini 1 minute. Immediately drain zucchini in a sieve and rinse under cold running water to stop cooking. Squeeze zucchini dry by small handfuls and transfer to a bowl. Stir in remaining ingredients, adding enough milk to reach desired consistency. Raita may be made 2 days ahead and chilled, covered. Serve raita at cool temperature.;