cup fat-free sour cream
cup fat-free mayonnaise
tablespoons chopped dill
tablespoons minced fresh garlic
medium whole zucchini
cup olive oil
teaspoon kosher salt
teaspoon freshly ground black pepper
whole lemons, zested
In small bowl, add sour cream, mayonnaise, dill and garlic.
Mix to combine. Refrigerate until ready to serve.
Tip: Let sit in the refrigerator a couple hours before serving so the garlic flavor really comes out.
Cut the tops and bottoms of zucchini and slice into quarters, lengthwise. Place in a plastic bag.
Drizzle in olive oil, salt, pepper, and 1 tablespoon lemon zest and the juice of two lemons.
Seal bag and move them around so zucchini is coated. Set aside 15 to 20 minutes to marinate.
Heat grill to medium-low heat. Grill zucchini on all sides until tender. Remove zucchini to a plate as it gets done.
Sprinkle grilled zucchini with kosher salt and lemon zest, if desired.
Serve zucchini with garlic dip.
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