Minty zucchini dip for the end of summer blues
Details
- Servings: 2
- Diet: Low-Carb, Low-Sodium
- Meal: lunch, dinner
- Dish: main course
Cuisine
- italian
Ingredients
- 2 cups (10- 12 oz) of zucchini (grated, finely chopped or use the left overs from coring stuffed zucchini)
- 1 onion finely chopped
- 4 tablespoons (52 grams) olive oil
- 1 tablespoon (12 grams) dried mint
- Pinch of salt
Instructions
Minty zucchini dip for the end of summer blues serves 2 original recipe by Honest Cooking.
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