Middle Eastern Zucchini Dip Recipes

MIDDLE EASTERN WARM ZUCCHINI DIP

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.

MIDDLE EASTERN ZUCCHINI DIP

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.

MIDDLE EASTERN STUFFED ZUCCHINI

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.