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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.

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

1/4 cup
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.

1 fat, 1/2 vegetable