If you are over run with zucchini, you may want to try 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.
2 tablespoons extra-virgin olive oil
2 medium zucchini, diced
2 cloves garlic, chopped
1/2 cup low-fat or nonfat plain Greek yogurt
2 tablespoons lemon juice
2 tablespoons chopped fresh mint
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
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.
Make Ahead Tip: Cover and refrigerate for up to 1 day; stir before serving.
Tags: fresh mint, Garlic, Greek yogurt, lemon juice, olive oil, pepper, salt, Zucchini
