Middle Eastern Warm Zucchini Dip Recipes
MIDDLE EASTERN ZUCCHINI DIP
This creamy and tangy Middle Eastern zucchini dip recipe, also known as Koosa Ma Laban, is best served with baked pita chips or crunchy vegetables.
Provided by EatingWell Test Kitchen
Categories Dip & Spread Recipes
Time 25m
Number Of Ingredients 8
Steps:
- 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.
Nutrition Facts : Calories 69.3 calories, Carbohydrate 3.7 g, Cholesterol 1.3 mg, Fat 5.3 g, Fiber 0.8 g, Protein 2.5 g, SaturatedFat 1 g, Sodium 109.2 mg, Sugar 2.3 g
MIDDLE EASTERN WARM ZUCCHINI DIP
This recipe is a very flavorful recipe that is healthy and easy. When making traditional stuffed zucchini, the inside of the zucchini is set aside for later use and this is how its used. I sometimes just buy zucchini just to make this dish. You need the long green zucchini for this recipe. This recipe is usually a side dish at our table.* You may want to cut down on the amount of Maggi, or add it in increments until the desired amount of saltiness is achieved*
Provided by chef FIFI
Categories Vegetable
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Peel zucchini skin off.
- Finely grate the zucchini using a mandolin.
- Heat some vegetable oil and add the onions to the hot oil.
- Once onions become translucent and golden in color, add zucchini.
- Let zucchini cook for about 10 minutes or until soft and tender and then add the Maggi cube and mint(rubbing dried mint between your hands to grind it down).
- Let cook for another 2-5 minutes or so, or until squash is done.
- Place in a bowl and enjoy with some pita bread.
Nutrition Facts : Calories 85.4, Fat 7.1, SaturatedFat 0.9, Cholesterol 0.1, Sodium 193, Carbohydrate 5.3, Fiber 1.1, Sugar 2.5, Protein 1.2
MIDDLE EASTERN STUFFED ZUCCHINI
A Middle Eastern recipe for stuffed summer squashes. You can also use long thin eggplants.
Provided by KELLYJEANNE
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Zucchini Recipes
Time 1h
Yield 4
Number Of Ingredients 11
Steps:
- Mix together the ground lamb, basmati rice, 2 tablespoons tomato puree, 1/2 teaspoon mint, salt, and pepper; mix well, and set aside.
- Slice the ends off of the zucchinis and hollow out the centers using an apple corer. Stuff with lamb mixture.
- Stir together the remaining tomato puree with 1/2 teaspoon salt in a large skillet. Place the stuffed zucchini into the sauce, and add enough water to cover the zucchini. Bring to a simmer over medium-high heat, then reduce heat to medium-low, cover, and simmer for 30 minutes.
- Stir in the garlic, lemon juice, and remaining 1/2 teaspoon of mint. Recover, and simmer an additional 15 minutes. To serve, cut the zucchini crosswise into rounds and arrange on a serving plate. Spoon sauce over the top.
Nutrition Facts : Calories 183.1 calories, Carbohydrate 28.7 g, Cholesterol 19 mg, Fat 4.7 g, Fiber 5 g, Protein 10.6 g, SaturatedFat 1.8 g, Sodium 1119.3 mg, Sugar 10.1 g
THE BEST ZUCCHINI DIP EVER
A surprisingly delightful dip for any occasion. Zucchini is spiced up with a bit of garlic and oregano to create a creamy and delicious dip. This has been a hit every time I've made it! Serve with vegetables, crackers, or bread.
Provided by BETTYBILLINGS
Categories Appetizers and Snacks Vegetable Zucchini Appetizer Recipes
Time 25m
Yield 6
Number Of Ingredients 6
Steps:
- Place zucchini in a saucepan, and fill with enough water to cover. Bring to a boil, and cook until tender, about 5 minutes. Drain, and transfer to a food processor or blender. Process until smooth. Add the garlic, sugar, and oregano, and process until blended.
- Transfer the pureed mixture to a serving bowl, and stir in the mayonnaise. Chill for at least 1 hour before serving.
Nutrition Facts : Calories 550.6 calories, Carbohydrate 8.1 g, Cholesterol 27.9 mg, Fat 58.3 g, Fiber 0.5 g, Protein 1.3 g, SaturatedFat 8.7 g, Sodium 570.2 mg, Sugar 5.6 g
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