| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Appetizers, Lowfat, Vegetables | 8 | servings | |
INGREDIENTS
| 1 | md | Zucchini; thinly sliced lengthwise |
| 2 | c | Cooked cannellini; or white kidney beans, drained and rinsed |
| 2 | tb | Minced fresh parsley |
| 2 | tb | Fresh lemon juice; or less |
| 2 | Garlic cloves or less; minced | |
| 2 | ts | Olive oil |
| 1/2 | ts | Salt |
| 1/4 | ts | Pepper |
INSTRUCTIONS
1. Preheat grill to medium. 2. Grill zucchini 5 minutes, turning once, until slightly charred and fork-tender. 3. In blender or food processor, combine zucchini, beans, parsley, juice, garlic, oil, salt and pepper; puree until smooth. 4. Transfer to serving bowl; cover and refrigerate if not serving at once. Makes 8 servings. Per serving: 64 calories, no carbohydrates, 4g protein, 2g total fat, no saturated fat, no cholesterol, 3g fiber, 88mg sodium. Calories from fat: 3%. Are you looking for a low-fat dip? This easy-to-make appetizer is "somewhat similar to hummus, but the parsley and lemon juice make it more refreshing." The dip is best served at room temperature. Try it as a sandwich spread: add tomatoes, sprouts and chili peppers. Reviewed by a reader of the Milwaukee-Journal Sentinel (1997). Recipe from "Weight Watchers Slim Ways Grilling" (Macmillan, 1996). Recipe by: Weight Watchers Slim Ways Grilling Posted to EAT-LF Digest by PatHanneman <[email protected]> on Feb 06, 1999, converted by MM_Buster v2.0l.
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