Middle Eastern Zucchini Dip

Middle Eastern Zucchini Dip

7 Reviews
From: EatingWell Magazine, July/August 2013

This creamy and tangy Middle Eastern zucchini dip recipe, also known as Koosa Ma Laban, is best served with baked pita chips or crunchy vegetables.

Ingredients 6 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 6 servings
US
Metric
Nutrition per serving may change if servings are adjusted.
  • 2 tablespoons extra-virgin olive oil
  • 2 medium zucchini, diced
  • 2 cloves garlic, chopped
  • 1/2 cup low-fat or nonfat plain Greek yogurt
  • 2 tablespoons lemon juice
  • 2 tablespoons chopped fresh mint
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper

Preparation

  • Active

  • Ready In

  1. Heat oil in a large skillet over medium heat. Add zucchini and garlic and cook, stirring occasionally, until softened, about 5 minutes. Transfer the mixture to a food processor or blender; let cool for 5 minutes. Add yogurt, lemon juice, mint, salt and pepper. Puree until smooth.
  • Make Ahead Tip: Cover and refrigerate for up to 1 day; stir before serving.

Nutrition information

  • Serving size: 1/4 cup
  • Per serving: 69 calories; 5 g fat(1 g sat); 1 g fiber; 4 g carbohydrates; 3 g protein; 19 mcg folate; 1 mg cholesterol; 2 g sugars; 0 g added sugars; 217 IU vitamin A; 14 mg vitamin C; 29 mg calcium; 0 mg iron; 109 mg sodium; 190 mg potassium
  • Nutrition Bonus: Vitamin C (23% value)
  • Carbohydrate Servings: 0
  • Exchanges: 1 fat, 1/2 vegetable

Reviews 7

July 29, 2015
profile image
By: EatingWell User
Fabulous with one modification I charred the zucchini on the grill and drained it (didn't use the zucchini skins). Also used drained greek yogurt. Consistency was perfect -- not too runny. Pros: healthy, full of flavor
September 15, 2014
profile image
By: EatingWell User
Not your average American flavored dip The major flaw with this recipe is that medium zucchini is subjective. The zucchini my grocery store sells are about the size of a pickle (again, subjective!) and the ones that come out of my garden are about half the size of a baseball bat (subjective!). So a WEIGHT or VOLUME measurement for the zucchini will undoubtedly eliminate runny dip. Pros: Tasty, not your average American dip, great recipe for home garden produce Cons: Mine came out watery because of zucchini measurments
January 23, 2014
profile image
By: EatingWell User
Palestinian reciepe 'Leb il Kossa This dip is made when you take the center out of the zucchini, and stuff the zucchini with rice and meat. 'Leb il kossa is the center the inside of the zucchini you boil it then drain the water, after draining the water, add the garlic and salt sunder a low heat making sure the zucchini is cooked, after that you let it cool for a bit and add lemon olive oil and yogurt to your liking..you don't have to put pepper or mint, I like it with out it like my grandma. Place on a plate drizzle olive oil and eat it with olives and Arabic bread! Enjoy!
October 06, 2013
profile image
By: EatingWell User
Good, easy to make healthy dip Based on the other reviews that said there was too much liquid, I used two cups of grated zucchini that I had in the freezer. I thawed it in the microwave and then spread it on paper towels to soak up the excess liquid. After cooking it in the pan with garlic I also spread it on paper towels to cool and soak up more liquid. This tasted nice and fresh and was easy to make.
August 10, 2013
profile image
By: EatingWell User
Delious but Runny I am a registered dietitian and while I loved the flavor of this low-fat dip, I agree that this turned out too runny for my liking. Adding a small amount of higher fat dip would make is thicker, as I mention at personalrd.com. Or just use it as a pasta sauce instead! Pros: low fat, zesty flavor, easy Cons: runny
July 17, 2013
profile image
By: EatingWell User
Quick, easy and so fresh! This dip turned out great. I made a couple of modification: I used dill instead of mint and regular lowfat plain yogurt instead of Greek. I agree with the first review that it's a little thin, but I did drain some of the liquid out of the blender after cooling the zucchini before I added all the other ingredients and I think that helped. Maybe next time, I'll salt the diced zucchini and let it drain first before cooking it (draws out the water). Will definitely make this again. Pros: Zesty and so fresh, quick and simple to make. Cons: A little on the thin side
July 02, 2013
profile image
By: EatingWell User
Healthy until we ate a half box of pita crackers along with This was good however I did make changes to make it better and will make a couple more next time. I used half the mint because I'm still not sure how well I like mint but next time I'll try more. I didn't have zucchini so I used flying saucer squash, seeded. I'll saute the squash longer next time so it gets dryer. The dip was too loose/runny. I also gave it a kick with some horseradish which my hubby suggested and I think made it better. Pros: healthy, easy, quick, Cons: watery, loose, mellow