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Roasted Zucchini and Garlic Spread Recipe

Roasted Zucchini and Garlic Spread Recipe

12 servings



1 1/4 pounds zucchini, sliced

1 small onion, cut into wedges

2 garlic cloves, peeled

1/3 cup fat-free plain yogurt

2 tablespoons chopped parsley

Lemon juice, to taste

Salt and cayenne pepper, to taste

Dippers: Assorted vegetables and crackers


Arrange zucchini, onion and garlic in single layer on a greased, foil-lined pan. Bake at 425 degrees until vegetables are very tender, about 15 to 20 minutes for garlic, 25 to 30 minutes for zucchini and onion. Cool


Process vegetables in food processor until coarsely chopped. Stir in yogurt and parsley, season to taste with lemon juice, salt and cayenne pepper. Serve with dippers.

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