Ingredients
-
2
-
3/4
-
1
-
1/4 - 1/2
-
1/8
-
-
-
-
-
-
-
-
-
-
Directions
Middle Eastern Warm Zucchini Dip, This recipe is a very flavorful recipe that is healthy and easy When making traditional stuffed zucchini, the inside of the zucchini is set aside for later use and this is how its used I sometimes just buy zucchini just to make this dish You need the long green zucchini for this recipe This recipe is usually a side dish at our table * You may want to cut down on the amount of Maggi, or add it in increments until the desired amount of saltiness is achieved*, Loved the texture, flavor and simplicity of this one I could not find Maggi brand and had to use Knorr boullion Though I enjoyed the intensity of flavor from the cube, the saltiness was a bit too overpowering Wondering if finding the correct brand would have made a difference In the meantime, thinking a mix of mix of low sodium and regular boullion might work Will try that and re-review as there is certainly no shortage of zucchini right now Thanks Chef Fifi
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Steps
|
1
Done
|
Peel Zucchini Skin Off. |
|
2
Done
|
Finely Grate the Zucchini Using a Mandolin. |
|
3
Done
|
Heat Some Vegetable Oil and Add the Onions to the Hot Oil. |
|
4
Done
|
Once Onions Become Translucent and Golden in Color, Add Zucchini. |
|
5
Done
|
Let Zucchini Cook For About 10 Minutes or Until Soft and Tender and Then Add the Maggi Cube and Mint(rubbing Dried Mint Between Your Hands to Grind It Down). |
|
6
Done
|
Let Cook For Another 2-5 Minutes or So, or Until Squash Is Done. |
|
7
Done
|
Place in a Bowl and Enjoy With Some Pita Bread. |
