Zucchini and Yogurt Dip (Koosa Ma' Zanjabeel)
- Ready In:
- 1hr 30mins
- Bake zucchini in oven until soft; then peel and mash. (Sorry, no temperature or time listed).
- Add remaining ingredients except parsley and mix thoroughly.
- Place on a serving platter and chill for at least one hour.
- Garnish with parsley and serve.
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I liked this dip, and found the proportion of ingredients to be just right. I roasted the zucchini for an hour at about 375 degrees F, which I think might've been a little bit too long, or a little bit too hot - not sure which, but it turned out ok, just a little brown on the bottom. Next time I make it I might not bother peeling the zucchini, as a little color would be nice. I think I might puree the zuch in a blender or food processor, as the dip looked a little stringy, which might put some people off (not me though, I thought it looked and tasted yummy!) I added parsley to the dip as well as using it for a garnish, again, for color. Thanks Engrossed, for posting this recipe. I'll definitely make it again.
RECIPE SUBMITTED BY
I'm not as active here anymore, but you can find me playing at the new recipezazz.com. I'm not a great photographer, but I love to take food photos with Freddy Cat to bring a smile to people's day. I love to cook and share good food with other people. I have a very large collection of cookbooks. I used to enjoy being able to look up recipes on Zaar by ingredients I had on hand. I miss the Zaar tag game community. Everyone was so nice, and it was super fun. Ah, the good ol' days.