| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
|
Appetizers, Lowfat, Vegetables |
8 |
Servings |
INGREDIENTS
| 1 |
|
Zucchini, thinly sliced |
|
|
lengthwise |
| 2 |
c |
Cooked cannellini, or white |
|
|
kidney beans drained and |
|
|
rinsed |
| 2 |
T |
Minced fresh parsley |
| 2 |
T |
Fresh lemon juice, or less |
| 2 |
|
Garlic cloves or less |
|
|
minced |
| 2 |
t |
Olive oil |
| 1/2 |
t |
Salt |
| 1/4 |
t |
Pepper |
INSTRUCTIONS
Preheat grill to medium. Grill zucchini 5 minutes, turning once, until
slightly charred and fork-tender. In blender or food processor,
combine zucchini, beans, parsley, juice, garlic, oil, salt and pepper;
puree until smooth. 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
<kitpath@earthlink.net> on Feb 06, 1999, converted by MM_Buster v2.0l.
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