Creamy and tangy, best served with baked pita chips or crunchy vegetables
Source: CHLA Be Well
Materials: large skillet, spatula/ wooden spoon, food processor or blender
1. Heat oil in a large skillet over medium heat.
2. Add zucchini and cool, stirring occasionally until softened, 5 minutes
3. Transfer mixture to a food processor or blender. Let cool for 5 minutes.
4. Add yogurt, lemon juice, mint, salt, and pepper
5. Purée until smooth
Will keep for 1 day if covered and refrigerated. Stir before serving
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (74g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 34 | ||
Calories from Fat: 21 (62%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.3g | 3 % | |
Saturated Fat 0.3g | 2 % | |
Monounsaturated Fat 1.6g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 7.5mg | 0 % | |
Potassium 190.3mg | 5 % | |
Total Carbohydrate 3.1g | 1 % | |
Dietary Fiber 0.9g | 4 % | |
Sugars, other 2.2g | ||
Protein 1g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 34
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