Middle Eastern Warm Zucchini Dip

Recipe by chef FIFI
READY IN: 20mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
  • 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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