Middle Eastern Warm Zucchini Dip

"This recipe is a very flavorful recipe that is healthy and easy. When making traditional stuffed zucchini, the inside of the zucchini is set aside for later use and this is how its used. I sometimes just buy zucchini just to make this dish. You need the long green zucchini for this recipe. This recipe is usually a side dish at our table.* You may want to cut down on the amount of Maggi, or add it in increments until the desired amount of saltiness is achieved*"
 
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photo by chef FIFI photo by chef FIFI
photo by chef FIFI
photo by chef FIFI photo by chef FIFI
Ready In:
20mins
Ingredients:
5
Serves:
4-6
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ingredients

  • 2 cups grated zucchini (Italian marrow zucchini)
  • 34 cup diced onion
  • 1 maggi chicken bouillon cube (use 1/2 of cube, then if preferred add 2nd half of cube)
  • 14 - 12 teaspoon dried and crushed mint (optional)
  • 18 cup vegetable oil
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directions

  • Peel zucchini skin off.
  • Finely grate the zucchini using a mandolin.
  • Heat some vegetable oil and add the onions to the hot oil.
  • Once onions become translucent and golden in color, add zucchini.
  • Let zucchini cook for about 10 minutes or until soft and tender and then add the Maggi cube and mint(rubbing dried mint between your hands to grind it down).
  • Let cook for another 2-5 minutes or so, or until squash is done.
  • Place in a bowl and enjoy with some pita bread.

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Reviews

  1. Loved the texture, flavor and simplicity of this one. I could not find Maggi brand and had to use Knorr boullion. Though I enjoyed the intensity of flavor from the cube, the saltiness was a bit too overpowering. Wondering if finding the correct brand would have made a difference. In the meantime, thinking a mix of mix of low sodium and regular boullion might work. Will try that and re-review as there is certainly no shortage of zucchini right now. Thanks Chef Fifi.
     
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