EatingWell: Middle Eastern Zucchini Dip
2 tablespoons chopped fresh mint
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
Heat oil in a large skillet over medium heat. Add zucchini and garlic and cook, stirring occasionally, until softened, about 5 minutes. Transfer the mixture to a food processor or blender; let cool for 5 minutes. Add yogurt, lemon juice, mint, salt and pepper. Puree until smooth.
Recipe nutrition: Per serving: 69 calories; 5 g fat (1 g sat, 4 g mono); 1 mg cholesterol; 4 g carbohydrate; 0 g added sugars; 2 g total sugars; 3 g protein; 1 g fiber; 109 mg sodium; 190 mg potassium.
Nutrition bonus: Vitamin C (23 percent value)
0 Carbohydrate Serving(s)
Exchanges: 1 fat, 1/2 vegetable
(EatingWell is a magazine and website devoted to healthy eating as a way of life. Online at www.eatingwell.com.)
