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.

EatingWell Test Kitchen
Source: EatingWell Magazine, July/August 2013




Ingredient Checklist


Instructions Checklist
  • 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 Facts

69 calories; protein 2.5g; carbohydrates 3.7g; dietary fiber 0.8g; sugars 2.3g; fat 5.3g; saturated fat 1g; cholesterol 1.3mg; vitamin a iu 216.9IU; vitamin c 14.2mg; folate 18.7mcg; calcium 29.3mg; iron 0.5mg; magnesium 13.7mg; potassium 189.8mg; sodium 109.2mg.

Reviews (7)

Read More Reviews
7 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 0
Rating: 5 stars
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 Read More
Rating: 2 stars
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 Read More
Rating: 4 stars
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 Read More
Rating: 3 stars
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 Read More
Rating: 3 stars
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 Or just use it as a pasta sauce instead! Pros: low fat zesty flavor easy Cons: runny Read More
Rating: 4 stars
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. Read More
Rating: 2 stars
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 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! Read More