Zucchini Dip

Zucchini Dip

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Picture courtesy from Pixels

In Wikipea it says that a zucchini is a summer squash, a herbaceous vine whose fruit are harvested when their immature seeds and epicarp (rind) are still soft and edible.

SERVING SIZE:

Zucchini, raw(100g)AVG CALS 17

PROTEIN 1.2G

FAT 0.3G

CARBS 3.1G

The most flavorful zucchinis are SMALL- TO MEDIUM-SIZED and the DARKER the skin, the richer the nutrients. Zucchini is used by many in place of SPAGHETTI and even LASAGNA NOODLES because of their mild flavor! A zucchini with the FLOWERS attached is a sign of a truly FRESH and immature fruit.

When you search online there is over 2000 recipes for zucchini and this vegetable so versatile. It can be used as a main dish, as a side, appetizer, snack and even part as a dessert.

I love making muffins, bread, lasagna, dips and yummy desserts with zucchini. Today we are making a dip that can be used as a replacement for hummus. Chickpea is high in carbs and being on keto, I try to make other alternatives. Sometimes it works than other times it goes right in the trash and back to the drawing board. Yes I have thrown a lot of stuff in the trash because if it tastes nasty, I mean not going to post for you to eat it either. LOL

In this recipe is pretty easy and it will take out 15 minutes to make. You can add other ingredients to level up in another way like onions, cauliflower, tomatoes, olives and so much more. Its a great base to start your creative ideas go crazy.

Note on the recipe, the zucchini can be boiled or roasted, I prefer to roast mine but if you boil it please try to squeeze as much as you can the water from it. Only if you want it to be a little thinner than think then leave it the way it is.

Zucchini Dip

Recipe by Lucy ChesnaCourse: Dips, AppetizersDifficulty: Easy
Servings

4

servings
Prep time

20

minutes
Cooking time

20

minutes
Calories

56

kcal
Total time

40

minutes

In this recipe is pretty easy and it will take out 15 minutes to make. You can add other ingredients to level up in another way like onions, cauliflower, tomatoes, olives and so much more. Its a great base to start your creative ideas go crazy.

Ingredients

  • 4 Zucchini

  • 2 Tablespoons Tahini (sesame seed paste)

  • 1/4 cup Lemon juice

  • 3 cloves garlic, minced

  • 1 Tablespoon Lemon zest

  • 1/8 Teaspoon cumin spice

  • salt and pepper to taste

  • 1/8 Teaspoon Paprika

  • 1 Tablespoon Dried basil

  • 1/2 Teaspoon dried mint (add more or as little spice as you like, make sure you taste before adding more)

Directions

  • If you bake the zucchini
  • Cut up zucchini into cubes. Add salt and pepper to it with a little bit of olive oil.
  • Bake till its golden brown (about 20 minutes)
  • if you boil it
  • In small pain, cut up zucchini and add water to pan..
  • Let it cook until the water boils and the zucchini is soft in the middle
  • All you need to now is blend all the ingredients together in a blender till nice and smooth

Notes

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