Source: dLife

Creamy dip of smoky zucchini with the punch of garlic.

Servings

1.25 lb chopped zucchini , cut into 1-inch pieces
1 small onions , cut into wedges
2 medium garlic cloves , peeled
0.33 cup plain nonfat yogurt
2 tbsp chopped parsley , finely
1 pinch fresh lemon juice (to taste)
1 pinch salt (to taste)
1 pinch ground cayenne (red pepper) (to taste)

1 On a foil-lined greased pan, arrange zucchini, onion, and garlic in a single layer. Bake at 425 degrees F until vegetables are very tender (15 to 20 minutes for garlic, 25 to 30 minutes for zucchini and onion). Let cool.
2 In a food processor, process vegetables until coarsely chopped. Stir in yogurt and parsley; season to taste with lemon juice, salt, and cayenne pepper.
3 Serve with dippers (not included in nutritional data).