Ingredients
- 1 1/2 pounds zucchini
- 8 teaspoons olive oil, divided
- 2 garlic cloves, chopped
- 2 tablespoons water
- 1 cup fresh flat-leaf parsley leaves
- 1/3 cup slivered almonds, toasted
- 1/4 cup fresh mint leaves
- 1/2 teaspoon grated lemon rind
- 2 teaspoons fresh lemon juice
- 3/8 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 1/3 ounces Parmesan cheese, grated (about 1/3 cup)
- 2 cups green beans
- 2 cups grape tomatoes
- 2 yellow bell peppers, sliced
How to Make It
Shred zucchini using the wide holes of a box grater. Squeeze dry in a clean kitchen towel. Add zucchini, 2 tablespoons oil, and garlic to a large, deep skillet over medium-low heat; cook 15 minutes, stirring occasionally. Add 2 tablespoons water during last 2 minutes of cooking, scraping pan to loosen browned bits. Cool.
Combine parsley, almonds, and mint in a food processor; pulse until finely chopped. Add zucchini mixture, remaining 2 teaspoons oil, rind, juice, salt, and pepper; pulse until combined but not smooth. Stir in cheese.
Cook beans in boiling water 3 to 4 minutes; drain and rinse with cold water. Serve dip with green beans, tomatoes, and bell peppers.
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