Smooth Creamy Courgettes

Featured in Veggie meals full of flavor.

Turn zucchini into a luscious, flavorful creamy dish. Add hints of lemon, tahini, and cumin for an extra kick. Cook the zucchini by roasting, pan-frying, or grilling until soft. Blend with garlic, yogurt, and herbs like parsley or mint for a smooth finish. Serve this refreshing dish hot, warm, or chilled with a drizzle of olive oil and spices like zaatar. A healthy and tasty option to enjoy with bread or as a side!

Maria from tastyhush
Updated on Tue, 17 Jun 2025 16:10:15 GMT
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Smooth zucchini and herbs dish | tastyhush.com

This tasty zucchini dip knocks it out of the park in the summertime when zucchinis seem to be everywhere. It's silky, super green, and looks impressive on the table but takes barely any effort to whip up.

I make this dip all summer once my garden explodes with zucchini. My family swears by it. Even the folks who usually aren't big on zucchini end up really loving this one.

Irresistible Ingredients

  • 3 medium or large zucchinis: slice up about 6 cups, they bring creamy vibes without overpowering taste
  • 2 large garlic cloves: adds full flavor without being too sharp
  • 1 tablespoon fresh lemon juice: brightens and brings everything together
  • 1/4 cup tahini: super creamy and adds rich depth
  • 1/2 to 3/4 teaspoon salt: toss in as much as you like
  • 1/2 teaspoon ground cumin: earthy warmth right here
  • 1/2 teaspoon crushed pepper: just a hint of heat
  • 1/4 to 1/2 cup fresh herbs (optional): use dill, basil, flat parsley, mint or a combo
  • Optional: 2–3 tablespoons yogurt for extra creaminess

Chill Step-by-Step Directions

Finishing Touches:
Spoon your dip into a serving bowl and use the back of a spoon to make a little dip in the center. Pour some olive oil in there, toss a bit of zaatar or dukkah on top, sprinkle more fresh herbs if you want. It's good warm or straight out of the fridge.
Blend the Goods:
Put all the cooked zucchini and other stuff in a food processor. Blitz until everything's smooth and bright green. Want a louder color? Toss in even more fresh herbs and blend a little longer. Taste it, then tweak lemon and salt until you're digging what you've got.
Decide Cooking Style:
For a grill, lay out the chewy slices on a greased grill over medium heat. Flip till they're streaked and see-through, about 10 minutes. If you're baking, set slices on a lined tray, roast them at 190°C for 15–20 minutes till just soft but not roasted hard. For a pan, just chop or grate zucchini, heat a big skillet with olive oil and stir them around on medium until soft and jammy, usually about 15 minutes.
Zucchini Prep:
If grilling or roasting, slice zucchini into chunky rounds, about a centimeter thick, and brush with olive oil and a bit of salt. If going stovetop, just dice or shred them however works best for you.

Honestly, tahini changes everything here. That toasty, nutty kick from sesame totally makes simple zucchini pop. Even my daughter-in-law, who's never been a fan of zucchini, always asks for seconds now.

Storage and Freshness

This dip keeps in the fridge for up to four days if you seal it up. Waiting a day actually makes the flavors even better once they've sat together. Don't freeze it, though—it gets watery and weird.

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Zucchini and fresh herb cream | tastyhush.com

Fun Swaps and Tweaks

Instead of tahini, try half an avocado for a different—still creamy—feel. You can lighten things up with Greek yogurt too. Yellow zucchini works here, but your color will be less green. If you're out of fresh herbs, a teaspoon of dried is totally fine.

Tasty Ways To Serve

It's way more than a dip. Scoop it up with veggies, toasted pita, or your favorite seedy crackers. It makes an awesome sandwich spread—loading it up with grilled veggies and feta is hard to beat. You can also thin it with olive oil for a zippy pasta sauce, or just put it on the side with grilled chicken skewers or falafel.

Frequently Asked Questions

→ What’s the best way to cook zucchini for this dish?

You can roast, grill, or pan-fry the zucchini. Slice them up, season with olive oil and salt, and cook until tender and mildly golden.

→ Can I substitute zucchini with something else?

Definitely! Try summer squash or even mix the two for a fresh twist in flavor.

→ How do I make the texture extra smooth?

Blend the cooked zucchini with tahini, lemon, and herbs until it’s silky and consistent. A food processor works great!

→ Which herbs work best with this dish?

Fresh parsley, mint, dill, or basil are great choices. Feel free to mix them to suit your taste!

→ What’s the best way to store it?

Keep it in an airtight container in the fridge. It’ll stay good for up to four days.

→ Can I serve this warm?

Of course! Serve it warm, hot, or chilled—it’s delicious any way you like it.

Creamy Zucchini Herb Dish

A zesty, creamy blend of zucchini and fresh herbs.

Prep Time
10 Minutes
Cook Time
20 Minutes
Total Time
30 Minutes
By: Maria

Category: Vegetarian

Difficulty: Intermediate

Cuisine: Mediterranean-style food

Yield: 4 Servings

Dietary: Low-Carb, Vegan, Vegetarian, Gluten-Free

Ingredients

→ Vegetables

01 3 medium-large zucchinis (about 680 grams or 6 diced cups), or a mix with yellow summer squash

→ Garlic and Spices

02 2 big garlic cloves
03 1/2 teaspoon crushed pepper
04 1/2 tsp ground cumin
05 1/2–3/4 tsp salt, adjust as needed
06 1/2–1/4 cup (or more) fresh herbs like basil, parsley, mint, dill, or a mix

→ Seasoning

07 1 tbsp fresh lemon juice, tweak to taste

→ Base

08 1/4 cup tahini paste or swap with half an avocado

→ Optional

09 2–3 tbsp yogurt

Instructions

Step 01

Slice them into thick 8 mm rounds for grilling or roasting. Brush with olive oil and sprinkle a bit of salt. For sautéing, dice or grate them instead.

Step 02

Heat up a greased grill to medium flame and cook the zucchinis until soft, charred, and see-through.

Step 03

Line a baking tray with parchment, place the zucchinis, and bake at 190°C for about 15–20 minutes until tender. If they're extra thick with tough skin, cut lengthwise, roast, then scoop out the flesh, leaving the skin behind.

Step 04

Heat olive oil in a heavy-bottomed skillet over medium heat. Stir the zucchini with some salt and sauté them until they're soft and breaking down (about 15 minutes).

Step 05

Toss the cooked zucchinis and everything else into a food processor. Blend till smooth with a bright green shade. Add extra herbs for deeper color and blend again. Adjust salt and lemon juice to fit your taste. Want it creamier? Stir in yogurt.

Step 06

Scoop the mixture into a serving bowl. Use a spoon to create a small well in the middle, drizzle olive oil, scatter za'atar or dukkah, add sprigs of fresh herbs, and serve, warm or chilled.

Notes

  1. Zucchini dip stays fresh in the fridge for up to 4 days.

Tools You'll Need

  • Food processor
  • Grill or oven or skillet
  • Baking sheet or pan

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Has sesame (from tahini)
  • Might have dairy if yogurt is used

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 90
  • Total Fat: 5.5 g
  • Total Carbohydrate: 8 g
  • Protein: 2 g