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Mexican Squash with Yogurt Dip
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Serving Size -
6
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Prepared By -
DnD
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Recipe Rating
* * * * *
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1 pound zucchini, seeded and cut lengthwise into wedges |
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1 green bell pepper, roughly chopped to yield 1 cup |
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1/4 teaspoon ground cumin |
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1 cup plain non-fat yogurt |
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Salt and freshly ground black pepper |
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In a food processor, blend the bell pepper, avocado, ground cumin and yogurt until smooth, about 1 minute. Season with salt and pepper, to taste.
Transfer to a serving bowl and let stand for 10 minutes to thicken.
Serve the dip with zucchini wedges.
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