Koosa Ma Laban (Zucchini Yogurt Dip)
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.