MIDDLE EASTERN WARM ZUCCHINI DIP
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
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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