Zutaten für Middle Eastern Warm Zucchini Dip
- 2 medium-long zucchini
- Diced Onion
- Chicken Bouillon Cube
- 1/4 cup chopped fresh mint
- 2 tablespoons vegetable oil
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Zubereitung von Middle Eastern Warm Zucchini Dip
- Peel the skin off of 2 medium-long zucchini.
- Finely grate the zucchini using a mandolin or box grater.
- Heat 2 tablespoons of vegetable oil in a medium skillet over medium heat. Add 1/2 medium yellow onion, finely chopped.
- Cook the onions until translucent and golden brown, about 5-7 minutes.
- Add the grated zucchini to the skillet. Cook for 10-12 minutes, or until soft and tender.
- Stir in 1/2 Maggi bouillon cube (or to taste), and 1/4 cup chopped fresh mint.
- Cook for another 2-5 minutes, until the zucchini is fully cooked and the flavors have melded.
- Transfer the zucchini dip to a serving bowl and serve warm with pita bread.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
10g
Fat
4g
Carbs
1g
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30 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion Low Protein Healthy 5 Ingredients Or Less Palestinian Appetizers Side Dishes Vegetables Asian Middle Eastern Easy Beginner Cook Dips Dietary Low Cholesterol Low Saturated Fat Low Calorie Low Carb Healthy 2 Low In Something Squash Taste Mood Savory
