Lemon Zucchini Dip - 3.7g Carbs, 1.3g Fiber, 1.1g Sugars
This dip is great for a midday snack alongside vegetables or whole-grain crackers or as a cold sauce for sandwiches.
Prep: 5 min
2 small zucchini (about 2 cups)
2 Tbsp tahini*
1/2 bunch parsley, leaves only, chopped (about 1/4 cup)
1 garlic clove, peeled
1 large lemon, zested and juiced (about 2 Tbsp juice)
1/4 tsp celery seed
1 Tbsp sun-dried tomato paste**
1/4-1/2 cup water, depending on the thickness you desire
* Tahini is sesame paste, found in the Mediterranean section of most supermarkets.
** Or 1 sun-dried tomato soaked in one tablespoon hot water.
Puree all ingredients in a food processor until smooth. Cover and chill. Will keep for one week in refrigerator.
I love to use this sauce when I have left over pork tenderloin. It brightens the whole meal.
Look for young, small zucchini; they work best for this recipe. Large zucchini are fibrous and really only suitable for baked goods.
Serving Size: 1/4 cup
Nutrition per Serving: 37.9 Calories, 2.4g Total Fat, 0mg Cholesterol, 43.8mg Sodium, 3.7g Total Carbs, 1.3g Dietary Fiber, 1.1g Sugars, 1.3g Protein
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