Creamy Zucchini Herb Dish (Print Version)
# 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:
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.
02 -
Heat up a greased grill to medium flame and cook the zucchinis until soft, charred, and see-through.
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.
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).
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.
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:
01 -
Zucchini dip stays fresh in the fridge for up to 4 days.