Koosa Ma Laban (Zucchini Yogurt Dip)

Koosa Ma Laban
Koosa Ma Laban

This Middle Eastern Zucchini Dip can be a fresh addition to your crudités presentations this summer. As presented, it makes about 1 ½ cups, can be made a day ahead, kept in fridge until ready for serving (just stir beforehand).

2 Tbsp extra virgin olive oil
2 medium zucchini, diced
2 cloves garlic, chopped
½ cup low-fat or non-fat plain Greek yogurt
2 Tbsp lemon juice
2 Tbsp chopped fresh mint
¼ tsp salt
¼ tsp 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. Purée until smooth.

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