Prep Time: 5 minutes mins
Cook Time: 25 minutes mins
Total Time: 30 minutes mins
Servings: 2
Net Carbs: 4g
Creamy, cool, and packed with garlicky tang, this zucchini yogurt dip is the keto snack to keep on repeat all summer and all year round. Thin slices of roasted zucchini get chilled and folded into a thick Greek yogurt sauce made with fresh herbs like dill, apple cider vinegar, and garlic. The texture is soft but not mushy, the flavor is bold but balanced.
Preheat oven to 220°C / 425°F and line a baking sheet with parchment paper.
Slice zucchini into thin rounds and pat dry with paper towels to remove excess moisture.
7 oz zucchini
Toss zucchini in a large bowl with olive oil and salt
1 tablespoon Olive Oil, 1/4 teaspoon salt
Arrange slices in a single layer on the baking sheet.
Bake for 20–25 minutes, flipping once, until golden and tender.
Cool completely on the tray.
add all the ingredients for the sauce to a bowl and mix.
1/2 cup full-fat Greek yogurt, 2 tablespoons Apple cider vinegar, 1/2 clove fresh garlic, 1/2 tablespoon Fresh Dill, 1/8 teaspoon salt
Add the zucchini to the sauce and toss.
Chill for 20 minutes before serving.
Serving: 1g | Calories: 113.6kcal | Carbohydrates: 5.2g | Net Carbs: 4g | Protein: 6.5g | Fat: 7.5g | Saturated Fat: 1.1g | Fiber: 1.2g | Sugar: 4.2g
https://coachrallyrus.com/keto-recipes/keto-zucchini-yogurt-dip/
By Rally Rus | Easy Keto Recipes & High Protein Low Carb Meals
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