Zucchini Dip
Ingredients
-
5
pieces
zucchini
-
2
tablespoons
extra-virgin olive oil
-
2
slices
sourdough
-
1
teaspoon
salt
-
½
cup
parmesan cheese
-
2
tablespoons
fresh parsley
-
2
teaspoons
lemon juice
-
1
teaspoon
lemon zest
-
1
tablespoon
mint leaves
Instructions
- Peel the zucchini and reserve the skin, then cut the zucchini into 1-inch pieces and steam for 20 minutes.
- Heat 1 tablespoon of olive oil in a skillet over medium-high heat, add the zucchini skin and a pinch of salt, and cook for 5 minutes until softened.
- Transfer the cooked zucchini and skin to a colander, sprinkle with ½ teaspoon of salt, and let drain.
- Soak the sourdough in cold water for 1 minute, then squeeze out the excess water.
- In a food processor, combine the zucchini, skin, sourdough, parmesan, parsley, and lemon juice, and blend until smooth.
- Transfer the dip to a serving platter, top with additional parmesan, lemon zest, and mint leaves, and drizzle with olive oil.
Nutrition Facts (estimated)
Servings
6
Calories
161
Total fat
8g
Total carbohydrates
17g
Total protein
7g
Sodium
664mg
Cholesterol
6mg
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