EatingWell: Middle Eastern Zucchini Dip
This creamy, tangy Middle Eastern zucchini dip recipe, also known as Koosa Ma Laban, is best served with baked pita chips or crunchy vegetables.
Middle Eastern Zucchini Dip
Serves 6
Active Time: 25 minutes
Total Time: 25 minutes
2 tablespoons extra-virgin olive oil
2 medium zucchini, diced
2 cloves garlic, chopped
1/2 cup low-fat or nonfat plain Greek yogurt
2 tablespoons lemon juice
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.)
