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Recipe Summary

cook:
50 mins
total:
1 hr 15 mins
prep:
25 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large saucepan, add enough cold water to cover the potatoes by 1 inch; bring to a boil. Reduce the heat to medium-low; cover. Simmer until the potatoes are tender, about 10 minutes. Drain; transfer to a medium bowl. Mix in the lemon juice. Cover; chill.

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  • Meanwhile, preheat the oven to 400 degrees . Using a clean kitchen towel, squeeze the excess liquid from the zucchini; transfer to a large bowl. Add the chicken, 1 1/2 tsp. oil and half the dill, mint and garlic; season with 3/4 tsp. salt and 3/4 tsp. pepper. Form the mixture into a 4-by-8-inch loaf. Place on a parchment-lined baking sheet; rub with 1 1/2 tsp. oil. Bake until an instant-read thermometer registers 160 degrees , about 45 minutes. Let rest at least 5 minutes.

  • In a large bowl, whisk the yogurt, the remaining 1 tbsp. plus 1 1/2 tsp. oil and the remaining garlic; season. Stir in the cucumber and the remaining dill and mint. Gently fold in the potatoes.

  • Cut the meat loaf into 8 slices and serve with the potato salad.

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