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Taken from American Heart Association's Low Fat, Low Cholesterol Cookbook

Serves 8           1/4 Cup per serving

*3 1/2 cups unpeeled, shredded zucchini (about 3 small zucchini)

*1 Tbsp olive oil

*2 Tbsp red wine vinegar

*1/4 cup finely chopped fresh parsley or cilantro

*1 clove garlic, minced

*1/4 tsp salt (optional)

*Freshly ground black pepper to taste

*2 Tbsp finley choped walnuts or pecans

Squeeze zucchini to remove excess water.  In a blender or the workbowl of a food processor fitted with a metal blade, combine zucchini, oil, vinegar, parsley or cilantro, garlic, salt, and pepper.  Process until smooth, scraping down sides as needed.  Spoon mixture into serving container and fold in nuts. Cover and chill before serving.  Serves well with crackers, vegetable sticks, or rounds of crusty French bread.  Or, use as a sandwhich spread. For example, line a pita half with zuicchini spread and stuff with vegetables.

Nutrition analysis for entire recipie

*Calories 381.4    *Protein  1.05g   *Carbohydrate  2.65g   *Total Fat  2.95g  *Cholesterol  0.00mg    *Sodium 66.99mg
 

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Sounds good - thanks!
 

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Another zucchini recipe, Dee ;)
 
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