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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
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Easy	Intermediate	Difficult

Roasted Zucchini and Garlic Spread

Source: dLife

Creamy dip of smoky zucchini with the punch of garlic.

Nutrition Facts

Makes 12 servings
Amount Per Serving

Calories	17.8

Total Carbs	3.2 g

Dietary Fiber	0.8 g

Sugars	1.7 g

Total Fat	0.2 g

Saturated Fat	0.0 g

Unsaturated Fat	0.0 g

Potassium	88.9 mg

Protein	1.1 g

Sodium	20.3 mg

Dietary Exchanges 0.2 Fat, 0.5 Vegetables, 0.0 Fruits, 0.0 Milk,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

1.25
1 1/4 lb chopped zucchini 1.0
1 each small onions 2.0
2 each medium garlic cloves 0.3333
0.3333 cup plain nonfat yogurt 2.0
2 tbsp chopped parsley 1.0
1 pinch fresh lemon juice 1.0
1 pinch salt 1.0
1 pinch ground cayenne (red pepper)

Directions

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.
In a food processor, process vegetables until coarsely chopped. Stir in yogurt and parsley; season to taste with lemon juice, salt, and cayenne pepper.
Serve with dippers (not included in nutritional data).