Best Low Fat Zesty Zucchini Dip Recipes

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MIDDLE EASTERN ZUCCHINI DIP



Middle Eastern Zucchini Dip image

This creamy and tangy Middle Eastern zucchini dip recipe, also known as Koosa Ma Laban, is best served with baked pita chips or crunchy vegetables.

Provided by EatingWell Test Kitchen

Categories     Dip & Spread Recipes

Time 25m

Number Of Ingredients 8

2 tablespoons extra-virgin olive oil
2 medium zucchini, diced
2 cloves garlic, chopped
½ cup low-fat or nonfat plain Greek yogurt
2 tablespoons lemon juice
2 tablespoons chopped fresh mint
¼ teaspoon salt
¼ teaspoon freshly ground pepper

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.

Nutrition Facts : Calories 69.3 calories, Carbohydrate 3.7 g, Cholesterol 1.3 mg, Fat 5.3 g, Fiber 0.8 g, Protein 2.5 g, SaturatedFat 1 g, Sodium 109.2 mg, Sugar 2.3 g

THE BEST ZUCCHINI DIP EVER



The Best Zucchini Dip Ever image

A surprisingly delightful dip for any occasion. Zucchini is spiced up with a bit of garlic and oregano to create a creamy and delicious dip. This has been a hit every time I've made it! Serve with vegetables, crackers, or bread.

Provided by BETTYBILLINGS

Categories     Appetizers and Snacks     Vegetable     Zucchini Appetizer Recipes

Time 25m

Yield 6

Number Of Ingredients 6

1 medium zucchini, cubed
2 tablespoons white sugar
1 tablespoon soy sauce
1 clove garlic, chopped
¾ teaspoon dried oregano
2 cups mayonnaise

Steps:

  • Place zucchini in a saucepan, and fill with enough water to cover. Bring to a boil, and cook until tender, about 5 minutes. Drain, and transfer to a food processor or blender. Process until smooth. Add the garlic, sugar, and oregano, and process until blended.
  • Transfer the pureed mixture to a serving bowl, and stir in the mayonnaise. Chill for at least 1 hour before serving.

Nutrition Facts : Calories 550.6 calories, Carbohydrate 8.1 g, Cholesterol 27.9 mg, Fat 58.3 g, Fiber 0.5 g, Protein 1.3 g, SaturatedFat 8.7 g, Sodium 570.2 mg, Sugar 5.6 g

EASY LOW FAT CURRIED ZUCCHINI SOUP



Easy Low Fat Curried Zucchini Soup image

A great different way to use up the zucchini that keep popping up in your garden. The curry flavor is very mild.

Provided by KatKatia

Categories     Potato

Time 35m

Yield 4 serving(s)

Number Of Ingredients 8

1 -2 tablespoon extra virgin olive oil
1 medium onion, chopped
2 garlic cloves, minced
2 teaspoons curry powder
1 1/2 lbs zucchini, sliced one inch thick (around 3 medium)
1 large baking potato, peeled and cut into 1 inch chunks
2 cups broth (or more, personal preference)
salt (to taste)

Steps:

  • Heat the oil in a large saucepan over medium heat. Add the onion and cook until soft.
  • Add the garlic and curry powder, stirring until fragrant. (2 minutes).
  • Add the zucchini, potato, and broth. Bring to a boil; reduce heat and simmer until potatoes are tender.
  • Puree the soup (preferable in batches) in a blender until smooth, serve immediately OR let cool and refrigerate in an airtight container until chilled. Taste great cold OR hot.
  • I personally used an immersion blender, which worked wonderfully and is a lot easy with less dishes to clean later.

Nutrition Facts : Calories 116.2, Fat 4.2, SaturatedFat 0.7, Cholesterol 0.4, Sodium 699.5, Carbohydrate 18.1, Fiber 3.3, Sugar 5.2, Protein 3.9

KITTENCAL'S LOW-FAT OVEN-BAKED ZUCCHINI STICKS



Kittencal's Low-Fat Oven-Baked Zucchini Sticks image

A recipe that goes back years and a great way to use up all that zucchini left over from summers crop, you may adjust all seasonings to taste --- if you are a garlic lover then you may increase to 1 teaspoon, I also add in a pinch of cayenne pepper for a little heat --- use only dry breadcrumbs for this --- if your seasoned breadcrumbs already have salt added then omit the 1/4 teaspoon salt --- as one reviewer mentioned that she dipped the sticks into Ranch dressing so you might want to give that a try using a low fat dressing or dip :)

Provided by Kittencalrecipezazz

Categories     Vegetable

Time 45m

Yield 60 sticks (approx)

Number Of Ingredients 7

1/2 cup seasoned dry bread crumb (panko even better to use)
1/4 cup grated parmesan cheese
1/2 teaspoon garlic powder (can use 1 teaspoon)
1/4 teaspoon seasoning salt (or to taste, can use regular salt)
1/4 teaspoon fresh ground black pepper (or to taste)
1 large egg (might use two)
3 medium zucchini (unpeeled then cut into about 3 x 1/2-inch sticks or as desired)

Steps:

  • In a bowl combine bread crumbs, Parmesan cheese, garlic powder, salt and pepper; mix well.
  • In another bowl, beat egg/s lightly.
  • Dip zucchini sticks into eggs, then into breadcrumb mixture.
  • Transfer to a greased baking sheet that has been coated with nonstick spray.
  • Bake at 425 degrees F for about 20-25 minutes, or until lightly browned (you may turn the sticks over once halfway through baking time if desired).

Nutrition Facts : Calories 8.6, Fat 0.3, SaturatedFat 0.1, Cholesterol 3.5, Sodium 25.9, Carbohydrate 1, Fiber 0.1, Sugar 0.3, Protein 0.5

LOW FAT ZESTY ZUCCHINI DIP



LOW FAT ZESTY ZUCCHINI DIP image

Categories     Condiment/Spread     Vegetable     Appetizer     Quick & Easy     Low Cal     High Fiber     Healthy     Vegan

Number Of Ingredients 7

3 medium zucchinis
3 cups raw spinach
1/4 cup silken tofu
4 leaves fresh basil or to taste
4 tablespoons tahini
Lemon zest
Sea salt

Steps:

  • Slice the zucchinis and toss with sea salt and lemon zest. Make sure they are thoroughly coated. Steam the zucchini slices. I use a ceramic bowl covered in the microwave for 6 minutes. While the zucchini steams, take the raw spinach leaves and the basil and grind them up finely in a food processor. You should be left with about a cup of chopped greens. Place these in a bowl. Take the steamed zucchini slices and the 1/2 of tofu and place in the food processor. It is fine if the zucchini is still warm. Blend until they are a paste and add to the bowl. You can blend less if you want it to be chunky. Mix the greens and the zucchini paste in the bowl by hand. Add in your tahini as you stir. Sprinkle with some more sea salt and lemon zest to taste Garnish with radicchio, radishes, tomatoes and serve with pita or crackers. Makes four servings, or about 8 ounces.

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