Nutritive Information
- Calories: 37.73cal
- Protein: 1.18g
- Fat: 2.90g
- Fiber: 2.15g
- Vitamin C: 16.68mg
- Folate: 35.96mcg
- Magnesium: 17.03mg
- Potassium: 175.81mg
- Iron: 1.14mg
Ingredients
- 1-1/2 medium Zucchini, 1 medium
- 3/4 Tablespoon Olive oil
- 1-1/2 Tablespoon Vinegar, red wine
- 3/16 cup Parsley fresh
- 3/4 medium Garlic clove minced, 1 medium
- 3/16 teaspoon Salt
- 1-1/2 Tablespoon Walnuts
Instructions
MICROWAVE DIRECTIONS:
- Shred zucchini, and finely chop parsley and walnuts.
- Squeeze zucchini to remove excess water. In a blender or the work bowl of a food processor fitted with a metal blade, combine zucchini, oil, vinegar, parsley, garlic, salt and pepper to taste.
- Process until smooth, scraping down sides as needed.
- Spoon mixture into serving container and fold in nuts. Cover and chill before serving. Serve with crackers or use as a dip for shrimp and fresh vegetables.
- Note: recipe may also be prepared substituting cilantro for parsley and pecans for walnuts
