zucchini dip

Middle Eastern Zucchini Dip is a true celebration of simple ingredients coming together to create a delicious dip that'll have you craving for the next zucchini season. This recipe is so simple; you only need 7 ingredients, and it on your table in 15 minutes.

Middle Eastern Zucchini Dip 

olive oil

zucchini

salt

tbsp yogurt (greek

tbsp tahini

garlic clove, pressed

lemon, juiced

tsp mint, dried

Water

Pomegranate

Chilli peppers

Mirco herbs

Heat a large saucepan on medium-high heat, then add oil. Once the oil begins to simmer from the heat, add the zucchini.

Saute the zucchini until golden brown and soft. Stir occasionally to ensure even cooking on both sides.

Meanwhile, prepare the yogurt sauce. Combine yogurt, tahini, garlic, mint and lemon. Mix well.

If the yogurt sauce is too thick, add 2 tbsp of water at a time to thin out the sauce. You&#8217;re looking for a thick yet pourable constancy.

Once the zucchini is golden and soft, transfer to a serving bowl. Mash the zucchini with a fork to a chunky constancy

Pour on the yogurt sauce. You have two choices at this stage you stir the yogurt and zucchini together like a tzatziki sauce or layer like I did in the photos.

Top the dip with pomegranate seed, chilli peppers, microgreens, or whatever you would like.

I'm so glad I made this zucchini dip instead of the baba ganoush I was thinking of making. It was a delicious change of pace from the old, boring routine.

Yummy! This looks so delicious and tasty! I can't wait to give this a try!

I LOVE zucchini and I'm a huge fan of dips of all kinds, so I can't wait to try this one out! Looks absolutely delicious :)

I've never heard of this. It looks a little like baba ganoush, but I love zucchini more than eggplant, so I think this might be my new favorite!

This creamy roasted zucchini dip is flavored with refreshing fresh dill and lemon to create a delicious dip perfect for summer!

Lemon &amp; Dill Roasted Zucchini Dip

zucchinis

garlic (minced)

tbsp extra virgin olive oil

tahini

lemon

lemon juice (juice of one large lemon)

dill

(add

black pepper

Start by preheating your oven to 400F. Wash and slice your zucchini into roughly 1 inch thick rounds. In a bowl, add zucchini rounds and drizzle with olive oil and add minced garlic cloves.

Spread onto baking sheet in a single layer (spread out evenly) and bake on TOP SHELF for 22-25 minutes, flipping halfway through. Zucchini should be slightly browned.

In a food processor, add roasted zucchini with garlic pieces, tahini, fresh dill, lemon zest and juice, and salt and pepper. Blend until smooth. Add more salt and pepper to taste. *Make sure to add all those delicious roasted garlic pieces to your food processor!

Serve dip either warm or chilled for 1-2 hours.  Enjoy!

This luscious, flavorful Zucchini Dip is a delicious way to use your garden zucchini! Serve it up with pita chips or crackers for a tasty, healthy appetizer; everyone will love. Vegan, Gluten-Free with a video.

Zucchini Dip Recipe

zucchini (1 1/2 lbs,

garlic

lemon juice, add more to taste

tahini paste (or sub ½ an avocado)

salt,

cumin

½ tsp cracked pepper

herbs

yogurt.

If grilling or roasting, cut zucchini into 1/3-inch thick strips, brush with olive oil, season with salt. If sauteeing the zucchini, either dice or shred.

Grill

Place on a greased grill over medium heat until charred and translucent. Roast: place on a parchment-lined baking sheet, roast in a 400F oven until tender and translucent, about 20 minutes. (If you have very large zucchini with thick skin, you can half it lengthwise, roast in the oven, and then scoop out the flesh, leaving the skin out.). Saute: Heat an extra-large skillet over medium heat with olive oil, season with salt and saute until translucent, tender and falling apart, about 15 minutes. 

Blend

Place the cooked zucchini and the rest of the ingredients in a food processor, and puree until relatively smooth. Taste and adjust salt and lemon to taste—stir in a little yogurt for extra creaminess.

Serve

Place it in a serving bowl, making a little circular &#8220;well&#8221; using a spoon, and drizzle a little olive oil in the well, sprinkle with Zaatar or Dukkah, and fresh herbs and serve either warm or chilled.

Very creamy and delicious. I roasted my zucchini (they were large) with olive oil and Herbes de Provence and scooped them out of the skin after roasting.  I added basil, thyme and oregano when I processed the mixture.  I thought it needed a little something more, so I added Zaatar spices at the end - amazing! This recipe is a keeper.

Perfect and delicious! I had a few quite large zucchini (friends with a farmer) so quartered lengthwise, seeded, then sliced inch thin strips, EVOO and broiled. Didn't remove skin before blending and it was better than hummus! As stated, like babaganoush but somewhere in between. It's great, highly recommended! Eat your zucchini!

https://content.jwplatform.com/videos/u6ech5H2.mp4

A video on How to make Zucchini Hummus- a bean-free alternative to hummus, similar to baba ganoush- luscious and creamy with tahini sauce, but using zucchini instead of eggplant! Vegan and Gluten-Free. 

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Top 3 zucchini dip recipes from across the web

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The most viewed zucchini dip recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Lemon & Dill Roasted Zucchini D...