Low Fat Zesty Zucchini Dip Food

MIDDLE EASTERN ZUCCHINI DIP

Steps:

• 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.

LOW FAT ZUCCHINI BREAD

Steps:

• 1. Preheat the oven to 375 degrees. Prepare 4 mini loaf pans measuring 3 by 6 inches by rubbing the bottom and sides of the pans with butter and then sprinkling with flour to coat, tapping out the excess flour.
• 2. In a large mixing bowl add the grated zucchini, sugar, egg , applesauce and oil. Mix well. Add the all-purpose and whole-wheat flour, baking powder, baking soda, milk and vanilla. Mix well to combine.
• 3. Add the cherries and stir to thoroughly incorporate. Fill each of the prepared loaf pans about 3/4 full with batter and bake for 45 minutes or until a wooden toothpick or a knife inserted into the middle of the loaf comes out clean.
• 4. Remove pans from the oven and allow them to cool on a wire rack for 10 minutes.

ZESTY ZUCCHINI AND SQUASH

Steps:

• In a large saucepan, combine squash, zucchini, tomatoes with chiles, onion, salt and garlic powder. Bring to a boil over medium-high heat.
• Reduce heat to low and cook until tender-crisp.

KITTENCAL'S LOW-FAT OVEN-BAKED ZUCCHINI STICKS

Steps:

• In a bowl combine bread crumbs, Parmesan cheese, garlic powder, salt and pepper; mix well.
• In another bowl, beat egg/s lightly.
• Dip zucchini sticks into eggs, then into breadcrumb mixture.
• Transfer to a greased baking sheet that has been coated with nonstick spray.
• Bake at 425 degrees F for about 20-25 minutes, or until lightly browned (you may turn the sticks over once halfway through baking time if desired).

LOW FAT ZESTY ZUCCHINI DIP

Steps:

• Slice the zucchinis and toss with sea salt and lemon zest. Make sure they are thoroughly coated. Steam the zucchini slices. I use a ceramic bowl covered in the microwave for 6 minutes. While the zucchini steams, take the raw spinach leaves and the basil and grind them up finely in a food processor. You should be left with about a cup of chopped greens. Place these in a bowl. Take the steamed zucchini slices and the 1/2 of tofu and place in the food processor. It is fine if the zucchini is still warm. Blend until they are a paste and add to the bowl. You can blend less if you want it to be chunky. Mix the greens and the zucchini paste in the bowl by hand. Add in your tahini as you stir. Sprinkle with some more sea salt and lemon zest to taste Garnish with radicchio, radishes, tomatoes and serve with pita or crackers. Makes four servings, or about 8 ounces.