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Nutrition Facts
Serving Size 1 (99g) Recipe makes 4 servings
Calories 85
Calories from Fat 63		(74%)
Amount Per Serving		%DV
	Total Fat 7.1g	10%
	Saturated Fat 1.0g	4%
	Monounsaturated Fat 2.0g
	Polyunsaturated Fat 3.8g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 192mg		8%
Potassium 208mg		5%
Total Carbohydrate 5.3g		1%
	Dietary Fiber 1.1g	4%
	Sugars 2.5g
Protein 1.2g		2%
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Middle Eastern Warm Zucchini Dip

Recipe #173647 | 20 min | 5 min prep | add private note

⁽¹⁾ RATE IT NOW Print Recipe

By: chef FIFI
Jun 19, 2006

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*

SERVES 4 -6 (change servings and units)

Ingredients

2 cups grated zucchini (Italian marrow zucchini)
3/4 cup diced onion
1-1 1/2 maggi chicken bouillon cubes
1/4-1/2 teaspoon dried and crushed mint (optional)
1/8 cup vegetable oil

Directions

1
Peel zucchini skin off.
2
Finely grate the zucchini using a mandolin.
3
Heat some vegetable oil and add the onions to the hot oil.
4
Once onions become translucent and golden in color, add zucchini.
5
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).
6
Let cook for another 2-5 minutes or so, or until squash is done.
7
Place in a bowl and enjoy with some pita bread.

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Featured Reviews for This Recipe

From: justcallmetoni

On Sep 13, 2006

Loved the texture, flavor and simplicity of this one. I could not find Maggi brand and had to use Knorr boullion. Though I enjoyed the intensity of flavor from the cube, the saltiness was a bit too overpowering. Wondering if finding the correct brand would have made a difference. In the meantime, thinking a mix of mix of low sodium and regular boullion might work. Will try that and re-review as there is certainly no shortage of zucchini right now. Thanks Chef Fifi.

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