Middle Eastern Zucchini Dip

July/August 2013

Your rating: None Average: 3.3 (72 votes)

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.

Middle Eastern Zucchini Dip

Makes: About 1 1/2 cups

Serving Size: 1/4 cup

Active Time:

Total Time:


  • 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


  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.

Tips & Notes

  • Make Ahead Tip: Cover and refrigerate for up to 1 day; stir before serving.


Per 1/4 cup: 69 calories; 5 g fat (1 g sat, 4 g mono); 1 mg cholesterol; 4 g carbohydrates; 0 g added sugars; 3 g protein; 1 g fiber; 109 mg sodium; 190 mg potassium.

Nutrition Bonus: Vitamin C (23% value).

Carbohydrate Servings: 0

Exchanges: 1 fat, 1/2 vegetable

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