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Middle Eastern Zucchini Dip

Middle Eastern Zucchini Dip

This creamy and tangy Middle Eastern zucchini dip recipe, also known as Koosa Ma Laban, is best served with baked pita chips or crunchy vegetables.


  • 2 tablespoons extra-virgin olive oil
  • 2 medium zucchini, diced
  • 2 cloves garlic, chopped
  • ½ cup low-fat or nonfat plain Greek yogurt
  • 2 tablespoons lemon juice
  • 2 tablespoons chopped fresh mint
  • ¼ teaspoon salt
  • ¼ teaspoon freshly ground pepper


  • Heat oil in a large skillet over medium heat. Add zucchini and garlic and cook, stirring occasionally, until softened, about 5 minutes. Transfer the mixture to a food processor or blender; let cool for 5 minutes. Add yogurt, lemon juice, mint, salt and pepper. Puree until smooth.


  • Cover and refrigerate for up to 1 day; stir before serving.

AUTHOR EatingWell Test Kitchen
BRAND EatingWell

YIELD about 1 ½ cups
ACTIVE TIME 25 minutes
TOTAL TIME 25 minutes


Per serving 69 Calories
Total Fat 5 g
Saturated Fat 1 g
Mono Saturated Fat 4 g
Cholesterol 1 mg
Sodium 109 mg
Fiber 1 g
Protein 3 g
Potassium 190 mg
Added Sugars 0 g
Total Sugars 2 g
Calcium 29 mg
Folate 19 mcg
Vitamin E 1 mg
Carbohydrate Servings 0

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