Kosa Matbukha Bi I Zabadi - Egyptian Zucchini in Yoghurt Sauce

From a German website about travelling in Egypt. I haven't tried this recipe yet, posted for Visit Egypt / NAME forum May 2012.

• Ready In: 45 mins
• Serves: 8
• Yields: 8

Ingredients

• 2  lbs zucchini, medium sized
• 1  lb yoghurt
• 1  egg white
•  salt, to taste
• 1  teaspoon cornstarch
• 1⁄2 cup mint leaf, chopped
• 2  tablespoons olive oil

Directions

1. For the sauce, stir together yoghurt, egg white, cornstach and salt to taste until smooth.
2. Slice zucchini into 1/3 inch thick slices and fry in a skillet with the olive oil until lightly browned.
3. Place into baking dish, cover with yoghurt sauce and bake at 350 degrees for 15-20 minutes.
4. Sprinkle with chopped mint leaves, put back into the oven for five more minutes and serve with bread.