This week our garden exploded with that wonderful veggie, the zucchini. I thought all was well because the plants large leaves where hiding the explosion of green that was developing.

I think I have pulled 7 off this week and there are at least a dozen more coming. With this is mind I figured I should start collecting recipes early.


It just so happened that I was having some of my Pampered Chef co-workers over for a monthly meeting at my house so I figured a dip would be perfect. I found a recipe that was well reviewed and was about to dive in but stopped at the last ingredient; two cups of mayo??? 550 calories and 58 grams of fat per serving??? no thanks!! So I began the mission to find an acceptable mayo substitute made with greek yogurt since that is what I had in the fridge. I found one that was way too complicated for me but once I simplified it worked just fine.

First I shredded the veggie in my food processor with the shredding attachment and transferred it to my Large Micro-Cooker with a bit of water.

Into the microwave it went for 6 minutes until it was tender.


After it was drained, back into the food processor with the slicing blade until it was good and pureed.

Added the garlic ( a large clove), sugar,soy sauce, and oregano, processed again.


I poured it into my Small Batter Bowl (one of my new best friends) where I had mixed up my “mayo”



The ingredients to make the “pho mayo” can be adjusted based on your recipe, I did a lot of adjusting without keeping track of what I did so  I will list this as a separate recipe once I have it perfected a bit, for now you will just have to add a few things and keep tasting until the sweet of the yogurt is gone and it tastes more like mayo.

This took my original dip recipe that called for mayo and had 58 grams of fat, 570 of sodium to 1.6 grams of fat and 132 grams of sodium. It is great with bread or veggie dippers.

Fat Free Mayonnaise Substitute

        6 oz. Fage 0% Plain Yogurt
        cider vinegar 1/4 tsp  ( I didn’t add)
        1/8 tsp Dry Mustard (careful with this, it gets hot so add a little and then more until you like the spice level)
        1 dash Hot Pepper Sauce (I didn’t add, probably because I added too much mustard)
        1 dash White Pepper
        1 dash Salt

Low Fat Zucchini Dip


1 medium zucchini
1 tblsp sugar
1 tblsp low sodium soy sauce
1 clove of garlic
3/4 tsp dried oregano
2 Cups Greek Yogurt
1 1/2 tsp Onion Powder
1/2 tsp Worcestershire sauce
1/2 tsp dry mustard
3 tsp sugar


Combine Yogurt, onion powder, worcestershire sauce, and dry mustard. Taste and adjust seasoning until it tastes like mayo.Shred your zucchini and place in a microwave cooker (or a bowl covered with a paper towel) with a little water for 6 minutes or until tender.
Drain and transfer to a food processor or blender
Process until smooth
Add the garlic, sugar,soy sauce and oregano and process until blended.
Transfer to a serving bowl and stir in yogurt mixture. Chill at least one hour before serving
Serving Size: Makes 6 servings or 3 cups of dip
Nutritional Info: Calories: 72.9, Total Fat: 1.6 g, Cholesterol: 5.0 mg, Sodium: 132.4 mg, Total Carbs: 8.5 g, Dietary Fiber: 1.0 g, Protein: 7.0 g