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Roasted Zucchini and Garlic Spread
Source: dLife

Creamy dip of smoky zucchini with the punch of garlic.

Prep Time: 15 minutes
Cook Time: 50 minutes
Difficulty: Easy

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

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