In an effort to get creative with my already overflowing zucchini, I came up with another recipe I like. I was going to make zucchini hummus, but decided to try making a dressing using the blender instead, since it was out and the food processor wasn't! The result is great, simple and low fat. It could also be...

Recipe Directions

Throw it all in the blender and blend until perfectly smooth. You may need to add a little water, the homegrown squashes have a higher water content than store bought. If you want soup, add a little more water. I am going to eat this on a salad of fresh greens, tomatoes, cucumbers and cauliflower with a little parsley on top and maybe an olive or two. It made alot, so I am going to try it on different combinations. Easy and delicious.

Daniefon's Thoughts

In an effort to get creative with my already overflowing zucchini, I came up with another recipe I like. I was going to make zucchini hummus, but decided to try making a dressing using the blender instead, since it was out and the food processor wasn't! The result is great, simple and low fat. It could also be thinned to make a delicious soup. It's basically a thinned down, one step, hummus.

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Tahini would work beautifully. I just didn't have any when I made this!

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you know, i just pureed a bunch of zucchini middles, what was leftover from making a humongous batch of zucchini noodles. i was wondering what i was going to do with it. and now i think i know! what a great idea, i would never have thought of sesame. do you think that tehini would work? thanks

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This sounds nice: a creamy texture, yet lower in fat! Thanks!

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