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Zucchini Spread

Healthycooking's picture
Ingredients
  Shredded zucchini 3 1⁄2 Cup (56 tbs), unpeeled (3 small size)
  Olive oil 1 Tablespoon
  Red wine vinegar 2 Tablespoon
  Finely chopped fresh parsley/Cilantro 1⁄4 Cup (4 tbs)
  Garlic 1 Clove (5 gm), minced
  Salt 1⁄4 Teaspoon
  Black pepper To Taste
  Finely chopped walnuts/Pecans 2 Tablespoon
Directions

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.

Recipe Summary

Course: 
Appetizer
Method: 
Blending
Restriction: 
Vegetarian
Ingredient: 
Zucchini
Interest: 
Healthy

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4.17353
Average: 4.2 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 417 Calories from Fat 304

% Daily Value*

Total Fat 35 g54.6%

Saturated Fat 4.1 g20.5%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 536.7 mg22.4%

Total Carbohydrates 22 g7.2%

Dietary Fiber 7.4 g29.6%

Sugars 8.4 g

Protein 10 g21%

Vitamin A 30.2% Vitamin C 143.5%

Calcium 12.1% Iron 19.2%

*Based on a 2000 Calorie diet

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Zucchini Spread Recipe