Zucchini originated in Italy and is said to have made it’s way to the United States when immigrants came to the country. Technically, zucchini is considered a fruit, but when cooked or prepared, it is treated as a vegetable. There are many benefits to eating this food due to the fact they contain folate, potassium, and vitamin A. Some ways zucchini can be prepared are; grilled, stuffed, baked, fried, or simple eaten raw. Incorporating zucchini into breads, soufflé, or cake mix can also be very successful.

Image and Recipe retrieved from: http://www.thekitchn.com/recipe-zucchini-mint-and-yogur-117173

Zucchini, Mint and Yogurt Spread

serves 4 as an appetizer
1 large zucchini, sliced lengthwise and cut into 1-inch half-moons
2 tablespoons olive oil
1/2 cup Greek yogurt or labneh
2 tablespoons mint, roughly chopped
zest of 1 lemon
salt and pepper
green olives for garnish (optional)


Heat oil in a skillet over medium-high heat. Sprinkle zucchini slices with salt and pepper and add to the pan. Cook for about 5 minutes, turning once, until both sides are nicely browned. Remove from heat.

Once zucchini have cooled to room temperature, place in a food processor. Add mint and lemon zest (reserving a bit of both for garnish), a pinch of salt, pepper and yogurt. Pulse until pureed.

Spread dip onto a serving plate, drizzle with remaining olive oil and sprinkle with reserved mint and lemon zest. Add olives if desired.

Serve with pita wedges or sliced vegetables.

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