As previously mentioned, we had started a garden, and in that garden was about 8 zucchini plants. Yeah, we know… and boy, did we find out. Now I know why people with gardens assault you with their zucchini. We have joined that club. We are harvesting 5 gallon buckets worth, multiple times a week. In an effort to use as much zucchini as possible, we’ve come up with some ways to save, cook, and share as much as we can. I was searching around for a dip that could be made, and I found some Russian and Indian ideas and just took those and twisted them together. The best part is, it’s about 60 calories a serving. For someone who has been working to lose weight, this snack has been awesome! You just have to make sure the vehicle you choose helps you keep losing. Without further ado:
You’ll need (all amounts are variable/estimated):
- 1-2 large zucchini
- 1 cup plain greek yogurt (add more for a creamier texture and tangier taste)
- 1 Tbsp cumin
- 1 tsp paprika
- 1 tsp Worcestershire sauce
- 1/2 of a lemon’s worth of juice (1-2 Tbsp juice)
- 1 heaping Tbsp basil (cilantro would probably be a good sub)
- 2 Tbsp smashed and diced garlic clove
- 1-2 tsp onion powder (optional)
- drizzle 1 Tbsp+ of olive oil for richness (optional)
- salt and pepper to taste
1 – Run your zucchini through your food processor and saute down until the water is completely gone and you’re starting to caramelize. I haven’t found the need to use butter or oil during the saute due to the amount of water in the veg.
2 – Mix your ingredients together
3 – Toss into a blender and blend it up until very smooth. If you have older zucchinis, make sure you cored out the seeds. I find it a lot easier to just add to the blender hot and toss things in. You may need to poke at it a few time until it’s smooth enough to blend. The reduced down zucchini can be pretty pasty and it being hot helps the blending.
4 – Let stand, and eat it hot or cold. I personally enjoy pretzel crisps with mine. Enjoy and tweak away!
