by Sue Lau | Palatable Pastime
Summertime is just chock full of zucchini, isn’t it?
I am always on the lookout for a new way to prepare it.
Baked, fried, boiled, sauteed, stir-fry, stuffed, cut into noodles, put into salads, cooked raw…It seems we have to examine every one of those possibilities to make good use of it.
Don’t get me wrong, I love zucchini. So when faced with the possibility of making it into a low-carb snack, I was thrilled. And this is not zombie zucchini. This is good. Serve it low carb with baked Parmesan crisps (as shown in the photo) or if you like, crackers (especially those sesame crackers from Trader Joe’s) and grilled pita wedges are absolutely fabulous.
And don’t mind me keeping this short and sweet- I have to get back to that bowl of hummus. It’s calling my name! And if I don’t hurry, no one will save me any. 😉
12 ounces small zucchini, chopped
1/3 cup chopped red onion
1 tablespoon light olive oil
1 tablespoon ground cumin
1 tablespoon ground coriander
1 tablespoon garlic paste
1.2 teaspoon salt
1/4 cup tahini
2 tablespoons fresh lemon juice
1/4 cup extra-virgin olive oil
Saute the chopped zucchini and onion in the tablespoon of olive oil until soft.
Puree cooked zucchini mix with the seasonings, tahini and lemon juice in a food processor.
Add the olive oli slowly, through the chute, so it emulsifies.
Serve with parmesan crisps, crackers or pita wedges.
Recipe from: palatablepastime.com
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