| 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 <kitpath@earthlink.net> on Feb 06,
1999, converted by MM_Buster v2.0l.
A Message from our Provider:
“Hopelessness has surprised me with patience. #Margaret J. Wheatley”