GRILLED ZUCCHINI DIP

ACTIVE 20 MIN. TOTAL 20 MIN. MAKES 2 CUPS

1 lb small zucchini (about 3), quartered lengthwise 4 scallions

3 Tbsp olive oil, divided, plus more for drizzling Kosher salt 1 clove garlic

1/4 cup tahini 2 Tbsp fresh

lemon juice

1/4 cup mint leaves, divided Vegetables and crackers, for serving

1. Heat grill to medium. Toss zucchini and scallions with 1Tbsp oil and 1/2 tsp salt. Grill, turning occasionally, until charred and tender, 6 to 8 min.Transfer zucchini and 3 scallions to blender. 2. Add garlic, tahini, lemon juice, and 2Tbsp mint; pulse to combine. With blender running on low, drizzle in remaining 2 Tbsp oil; puree until mostly smooth, increasing speed if needed.Transfer to serving bowl. 3. Chop remaining mint and grilled scallion. Drizzle additional oil over dip if desired, then sprinkle with scallion and mint. Serve with vegetables and crackers if desired.

PER 1/4-CUP SERVING 108 cal, 2 g pro, 4 g carb, 1 g fiber, 1.5 g sugars (0 g added sugars), 10 g fat

(1.5 g sat fat), 0 mg chol, 128 mg sodium