Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Middle Eastern Warm Zucchini Dip Recipe
    Lost? Site Map

    Middle Eastern Warm Zucchini Dip

    Middle Eastern Warm Zucchini Dip. Photo by chef FIFI

    1/2 Photos of Middle Eastern Warm Zucchini Dip

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    5 mins

    15 mins

    chef FIFI's Note:

    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*

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    • 2 cups grated zucchini (Italian marrow zucchini)
    • 3/4 cup diced onion
    • 1 maggi chicken bouillon cube (use 1/2 of cube, then if preferred add 2nd half of cube)
    • 1/4-1/2 teaspoon dried and crushed mint (optional)
    • 1/8 cup vegetable oil

    Directions:

    1. 1
      Peel zucchini skin off.
    2. 2
      Finely grate the zucchini using a mandolin.
    3. 3
      Heat some vegetable oil and add the onions to the hot oil.
    4. 4
      Once onions become translucent and golden in color, add zucchini.
    5. 5
      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).
    6. 6
      Let cook for another 2-5 minutes or so, or until squash is done.
    7. 7
      Place in a bowl and enjoy with some pita bread.

    Ratings & Reviews:

    • on September 13, 2006

      35

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for Middle Eastern Warm Zucchini Dip

    Serving Size: 1 (66 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 85.4
     
    Calories from Fat 63
    74%
    Total Fat 7.0 g
    10%
    Saturated Fat 0.9 g
    4%
    Cholesterol 0.1 mg
    0%
    Sodium 192.9 mg
    8%
    Total Carbohydrate 5.2 g
    1%
    Dietary Fiber 1.1 g
    4%
    Sugars 2.5 g
    10%
    Protein 1.1 g
    2%

    Ideas from Food.com

    “Everything

    Everything Holidays

    Make this season merry, bright and manageable with our easy ideas.

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites