CSA member Kim Gallagher brought this dip to the church picnic last week and everyone loved it — make it with your zukes, then slice up strips of all your other leftover veggies and dip away!
3 1/2 c shredded unpeeled zucchini, squeezed in paper towels to remove water
1/4 c fresh parsley or cilantro
2 Tbsp red wine vinegar
1 Tbsp olive oil
1 garlic clove, minced
1/4 tsp salt
Pepper to taste
2 Tbsp finely chopped walnuts or pecans, dry roasted.
In a food processor or blender, process all ingredients except nuts until smooth. Fold in the nuts. Cover and refrigerate until ready to serve.
– from Heart Insight Magazine, August ’08