Low Fat Zesty Zucchini Dip Recipes

Steps:

• Place zucchini in a saucepan, and fill with enough water to cover. Bring to a boil, and cook until tender, about 5 minutes. Drain, and transfer to a food processor or blender. Process until smooth. Add the garlic, sugar, and oregano, and process until blended.
• Transfer the pureed mixture to a serving bowl, and stir in the mayonnaise. Chill for at least 1 hour before serving.

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).

Steps:

• For dip, in a small bowl, combine the first 5 ingredients. Cover and refrigerate until serving., Place zucchini in a colander to drain; squeeze to remove excess liquid. Pat dry; set aside. , In a large bowl, combine the bread crumbs, seafood seasoning and garlic powder. Stir in egg and butter until blended. Add the carrot, onion and zucchini. , Place flour in a shallow bowl. Shape zucchini mixture into 24 small patties; coat with flour. , Heat oil in a large skillet; fry patties, a few at a time, for 3-4 minutes on each side or until lightly browned. Drain on paper towels. Serve with 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.