Roasted Zucchini and Yogurt Spread Recipe

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Roasted Zucchini and Yogurt Spread
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Ingredients:

Directions:

  1. To prepare zuchinni: Preheat oven to 500°F.
  2. In a large shallow roasting pan toss zucchini with oil and salt and roast in middle of oven, stirring once, until browned and falling apart, about 25 minutes. Cool zucchini and in a bowl mash coarse with a potato masher or fork. Stir in yogurt, scallions, and salt and pepper to taste. Spread may be made 1 week ahead and chilled, its surface covered with plastic wrap.
  3. Serve spread at room temperature with pita toasts.
  4. To prepare pita toasts: Preheat oven to 350°F.
  5. Halve loaves horizontally to form 8 rounds. Brush rough sides of rounds with oil and season with salt. Cut each round into 8 wedges and bake in 2 batches on a baking sheet in middle of oven until golden, about 10 minutes. Cool toasts on a rack. Toasts may be made 1 week ahead and kept in sealable plastic bags at room temperature. Makes 64 pita toasts.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 332.35 Kcal (1391 kJ)
Calories from fat 300.04 Kcal
% Daily Value*
Total Fat 33.34g 51%
Cholesterol 7.96mg 3%
Sodium 2359.45mg 98%
Potassium 329.69mg 7%
Total Carbs 6.15g 2%
Sugars 3.66g 15%
Dietary Fiber 1.23g 5%
Protein 3.43g 7%
Vitamin C 17.5mg 29%
Iron 0.6mg 4%
Calcium 104.1mg 10%
Amount Per 100 g
Calories 205.47 Kcal (860 kJ)
Calories from fat 185.49 Kcal
% Daily Value*
Total Fat 20.61g 51%
Cholesterol 4.92mg 3%
Sodium 1458.7mg 98%
Potassium 203.83mg 7%
Total Carbs 3.8g 2%
Sugars 2.26g 15%
Dietary Fiber 0.76g 5%
Protein 2.12g 7%
Vitamin C 10.8mg 29%
Iron 0.4mg 4%
Calcium 64.3mg 10%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 9.2
    Points
  • 9
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium

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