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Julienne Vegetables With Citrus Yogurt Sauce

Total Time: 1 HR 40 MIN Makes: 15 Appetizers
Prep Time: 30 MIN Cook Time: 10 MIN Additional Time: 1 HR

Zucchini, squash, carrots and bell peppers get a Mini Phyllo Shell crunch and a creamy yogurt drizzle in these easy-to-prepare appetizers.

  • 1/3 cup plain yogurt, drained
  • 2 teaspoons orange juice
  • 1/2 teaspoon sugar
  • 1/4 teaspoon lime zest
  • Pinch lemon zest
  • Pinch orange zest
  • 1/4 teaspoon lime juice
  • 1 teaspoon canola oil
  • 1/2 cup zucchini, fine julienne-cut
  • 1/4 cup yellow squash, fine julienne-cut
  • 2 tablespoons carrots, fine julienne-cut
  • 2 tablespoons red bell pepper, fine julienne-cut
  • 1/4 teaspoon fresh ginger, minced
  • 1/4 teaspoon lemon juice
  • Salt and pepper to taste
  • 1 package (15 count) Athens® Phyllo Shells


To make citrus yogurt sauce, in a small bowl combine yogurt, orange juice, sugar, lime zest, lemon zest, orange zest and lime juice. Chill for 1 hour.
In a small skillet, heat oil and sauté vegetables for 2 minutes. Add ginger and cook 2 minutes longer. Stirring constantly. Sprinkle with lemon juice and season with salt and pepper. Chill for 1 hour.
Spoon 1 rounded teaspoon of filling into each Phyllo Shell. Top with 1/2 teaspoon of citrus yogurt. Serve immediately.