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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 8 |
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This is great served with crackers, as a veggie dip, or with rounds of french bread. Obtained form the AHA Low-fat, low-cholesterol cookbook. Ingredients:
3 1/2 cups zucchini, unpeeled, shredded (equiv. to 1 pound) |
1/4 cup fresh parsley, finely snipped |
2 tablespoons red wine vinegar |
1 tablespoon olive oil |
1 medium garlic clove, minced |
1/4 teaspoon salt |
pepper |
2 tablespoons finely chopped pecans, dry roasted |
Directions:
1. Squeeze the zucchini to remove excess water.
2. In a food processor or blender, process the zucchini and all other ingredients except the nuts until smooth, scraping the sides as needed.
3. Spoon the mixture into a serving bowl.
4. Fold in the nuts.
5. Cover and refrigerate before serving.
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