| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Appetizers, Summer | 6 | Servings | ||
INGREDIENTS
| 2 | lb | Zucchini, washed halved |
| Lengthwise, and cut | ||
| Crosswise into 1/8" slices | ||
| 2 1/2 | T | Olive oil |
| 2 | t | Salt |
| 1/2 | c | Plain yogurt |
| 4 | Scallions, chopped fine |
INSTRUCTIONS
Preheat oven to 500F. In a large shallow roasting pan toss zucchini with oil and roast in middle of oven, stirring once, until browned and falling apart, about 25 minutes. Cool zucchini and in a bowl mash coarse with a potato masher or fork. Stir in yogurt, scallions, and salt and pepper to taste. (Spread may be made 1 week ahead and chilled, its surface covered with plastic wrap.) Serve spread at room temperature with pita toasts. Posted to MC-Recipe Digest V1 #144 Date: Tue, 09 Jul 1996 10:37:41 From: PATRICIA KRAMER <PIK848@gnn.com> Recipe By : Gourmet/September 1995
A Message from our Provider:
“Our love for God is the heartbeat of our mission.”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 90
Calories From Fat: 57
Total Fat: 6.4g
Cholesterol: 1.2mg
Sodium: 802.5mg
Potassium: 457mg
Carbohydrates: 6.5g
Fiber: 1.6g
Sugar: 5.3g
Protein: 3g