Zucchini Yogurt Dip

I just worked this recipe out today. Not very Paleo-diet with the yogurt, but I live in 2011 and I needs me some dip sometimes!

(Thanks to Sheri, Ramona, Alyce, Sharon, Eileen and Jill for being the brave tasters.)

This is a delicate-tasting dip, so you don't want to serve it with anything too powerful. Good for dipping veggies, but crackers or toast would be okay. I imagine it would be good on a baked potato too!

3 medium-sized zucchini, trimmed and shredded
2 Tbs. olive oil
2 cups plain Greek yogurt (I used the full-fat kind, but I supposed you could go with a lower fat, if you're into that)
1/4 cup chopped walnuts
1 tsp. dried Greek oregano
salt and pepper to taste

In a large skillet at medium-high heat, heat the oil. Add shredded zucchini and saute for a few minutes, just until soft and barely cooked through. Remove pan from heat and allow to cool.

In a large bowl, whisk the yogurt to soften. Fold in zucchini, then walnuts. Add oregano, then season with salt and pepper to taste. Chill until ready to serve.