Middle Eastern Zucchini Dip Recipes

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MIDDLE EASTERN WARM ZUCCHINI DIP



Middle Eastern Warm Zucchini Dip image

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

2 cups grated zucchini (Italian marrow zucchini)
3/4 cup diced onion
1 maggi chicken bouillon cube (use 1/2 of cube, then if preferred add 2nd half of cube)
1/4-1/2 teaspoon dried and crushed mint (optional)
1/8 cup vegetable oil

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

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