Zucchinicilantrodip Recipes
ZUCCHINI CILANTRO DIP
Make and share this Zucchini Cilantro Dip recipe from Food.com.
Provided by Sara Heuvelman
Categories < 15 Mins
Time 15m
Yield 1 batch
Number Of Ingredients 7
Steps:
- Line a large baking sheet with a clean dish towel; spread zucchini over towel.
- Sprinkle with 3/4 teaspoon salt; let stand 5 minutes.
- Roll zucchini in towel; squeeze out moisture. In food processor, combine zucchini, garbanzo beans, cilantro, and garlic; process until smooth.
- Add vinegar, oil, 1/4 teaspoon pepper, and jalapeno, if desired; process 10 seconds.
- Adjust salt to taste. Serve dip with chips, carrot sticks, cucumber slices, or pita wedges.
- It only takes about 15 minutes to make.
Nutrition Facts : Calories 745.3, Fat 44.4, SaturatedFat 6.1, Sodium 755.1, Carbohydrate 75.8, Fiber 18, Sugar 12, Protein 20
ZUCCHINI-CILANTRO DIP
Categories Condiment/Spread Herb Appetizer No-Cook Super Bowl Vegetarian Yogurt Zucchini Summer Sour Cream Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes about 2 1/2 cups
Number Of Ingredients 11
Steps:
- Place grated zucchini in colander and sprinkle with salt. Let drain 30 minutes. Rinse zucchini. Drain well. Using kitchen towel, squeeze as much water from zucchini as possible.
- Whisk 1 cup yogurt, 3/4 cup sour cream, 2 tablespoons olive oil and 1 tablespoon vinegar in medium bowl until well blended. Mix in zucchini, cilantro, garlic, cumin and cayenne pepper. Season mixture to taste with salt and pepper. Cover dip and refrigerate 2 hours to blend flavors. (Can be prepared 1 day ahead. Keep refrigerated.)
- Transfer dip to serving bowl. Serve with crudités and pita bread.
ZUCCHINI WITH CILANTRO AND CREAM
Provided by Hélène Wagner-Popoff
Categories Milk/Cream Vegetable Side Sauté Zucchini Summer Cilantro Bon Appétit France Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 5
Steps:
- Melt butter in heavy large skillet over medium heat. Add garlic and sauté 10 seconds. Add zucchini and 2 tablespoons cilantro; sauté until zucchini is crisp-tender, about 5 minutes. Add cream and simmer until juices thicken slightly, about 1 minute. Season with salt and pepper; sprinkle with 2 tablespoons cilantro.
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