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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
Difficulty
Easy	Intermediate	Difficult

Roasted Zucchini Onion and Garlic Spread

Source: dLife

A creamy combination of roasted vegetables flavored with herbs.

Nutrition Facts

Makes 8 servings
Amount Per Serving

Calories	42.8

Total Carbs	7.6 g

Dietary Fiber	1.7 g

Sugars	4.4 g

Total Fat	0.4 g

Saturated Fat	0.1 g

Unsaturated Fat	0.1 g

Potassium	383.0 mg

Protein	3.2 g

Sodium	49.3 mg

Dietary Exchanges 0.4 Fat, 1.1 Vegetables, 0.0 Fruits, 0.1 Milk, 0.0 Starch,

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

1.0
1 each cooking spray 1.25
1 1/4 lb medium zucchini 1.0
1 each small onions 2.0
2 each medium garlic cloves 6.0
6 oz plain yogurt 2.0
2 tbsp chopped parsley 1.0
1 tsp fresh lemon juice 1.0
1 pinch salt 1.0
1 pinch ground cayenne (red pepper)

Directions

Preheat oven to 450°F.
Line baking pan with foil, lightly coat with cooking spray. Arrange zucchini, onion, and garlic in single layer on pan.
Bake 25-30 minutes, until vegetables are very tender. Remove from oven and let stand 5 minutes.
In food processor or blender, process vegetables until coarsely chopped.
Stir in yogurt and parsley. Season to taste with lemon juice, salt, and cayenne pepper.