Skinnytaste · by Gina Homolka★ 5.0 (3)
Roasted Zucchini Dip
NUTRITION · PER SERVING30M COOK
CAL 3%·PRO 4%
CARBS 4G26% OF CAL
1G FIBER0G ADDED2G INTRINSIC2G OTHER2G TOTAL SUGAR
FAT 5G72% OF CAL
1G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy roasted zucchini dip blended with tahini, garlic, lemon, and dill. Serve with pita, vegetables, or use as a spread for sandwiches.
startermediterranean🔥 ovendairy freegluten freeveganvegetarian
View the full recipe on Skinnytaste →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 3 cups zucchini (chopped (about 3 small or 2 medium zucchini))
- 3-4 cloves garlic
- 1 teaspoon kosher salt
- 1 teaspoon onion powder
- 1 teaspoon cumin
- 1 tablespoon extra virgin olive oil
- ½ cup dill (chopped, plus more for garnish)
- 2 tablespoons tahini (plus more for garnish)
- 1 lemon ( zest and juice of)
At a glance
PER SERVING · TIME 30M
CAL 3%·PRO 4%
CARBS 4G26% OF CAL
1G FIBER0G ADDED2G INTRINSIC2G OTHER2G TOTAL SUGAR
FAT 5G72% OF CAL
1G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 20m
- Sodium
- 301mg
- Total sugar
- 2g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 202mg
- Calcium
- 26mg
- Iron
- 0.77mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 301MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.