This luscious, flavorful Zucchini Dip is a delicious way to use up your garden zucchini! Serve it up with pita chips or crackers for a tasty, healthy appetizer; everyone will love. Vegan, Gluten-Free. Video.
Even if you are on the right track, you will still get run over if you just sit there.
Will Rogers
This Zucchini Dip is similar to Baba Ganoush, the smoky, sultry Middle Eastern eggplant dip we all love but made with zucchini instead! Grilled, sauteed, or roasted, cooked zucchini is pureed with fresh garlic cloves, tahini, lemon juice, and fresh herbs and transformed into the silkiest dip. Serve it warm or cold as an appetizer with grilled pita bread, crackers, or pita chips, or use it as a luscious spread for wraps or sandwiches. Gluten-free, low-carb, and vegan, this checks all the boxes for us!
Zucchini Dip Video
Zucchini Dip Ingredients
- Zucchini – use either fresh garden zucchini or summer squash. Medium-sized zucchini work best here.
- Garlic cloves – fresh garlic adds a delicious bite!
- Tahini paste– creamy tahini paste adds a lovely richness while being vegan and keto. If allergic to tahini, substitute avocado!
- Extra virgin olive oil – use the best quality olive oil you can!
- Lemon – fresh lemon juice adds a lovely brightness.
- Fresh herbs- choose either Fresh basil, fresh dill, Italian parsley, mint or cilantro to add fresh flavor.
- Salt , black pepper and ground cumin
- Optional: creamy yogurt can be added for extra creaminess.
- Garnishes: fresh herbs, olive oil, dukkah or zaatar, urfa biber or Aleppo chili flakes
Zucchini Dip Instructions
Step one: Prep the zucchini. Cut the zucchini into thin 1/3-inch slices. (If sauteeing, dice or shred.)
Step two: Cook the zucchini. (Grill, roast or saute!) Brush with olive oil and either roast the zucchini in the oven on a baking sheet, or grill the zucchini until charred, translucent and soft. (Alternatively, dice or shred zucchini and saute it on the stovetop.)Grilling the zucchini gives a beautiful smoky flavor which I especially love.
Step three: Blend. Place the cooked zucchini, garlic cloves, tahini, lemon juice, salt and pepper into the food processor and puree.
Add the fresh herbs and pulse. The herbs also add vibrant color, which is always a plus in my book.
Taste the zucchini dip and adjust the salt, pepper and lemon to taste. If you would like it a little creamier or tangier, add a little yogurt and puree again.
Step four: Serve. Spoon the Zucchini Dip it into a bowl, and make a little “well” with the back of a spoon and drizzle a little olive oil in the well. Garnish with zaatar or dukkha and fresh herbs. Now is a great time to use your Urfa Biber or Aleppo Chili Flakes! Edible flowers are very pretty here too.
Serve Zucchini Dip with
Health Benefits of Zucchini
Zucchini is not only delicious but also highly nutritious. Here are some health benefits of zucchini:
- Rich in nutrients: Zucchini is low in calories and contains important nutrients like vitamin C, vitamin A, potassium, manganese, and fiber.
- Promotes digestion: The high fiber content in zucchini can aid in digestion and prevent constipation. It also supports a healthy gut by promoting the growth of beneficial bacteria.
- Supports weight loss: Due to its low calorie and high water content, zucchini can be a great addition to a weight loss diet. It helps you feel full while providing essential nutrients.
- Hydrating properties: With about 95% water content, zucchini is hydrating and can help maintain proper hydration levels in the body.
- Boosts immunity: Zucchini is rich in vitamin C, which is known to strengthen the immune system and protect against illnesses and infections.
- Good for heart health: The fiber, potassium, and vitamin C in zucchini contribute to heart health. It helps maintain healthy blood pressure levels and reduces the risk of stroke and heart disease.
- Anti-inflammatory properties: Zucchini contains antioxidants and anti-inflammatory compounds that can help reduce inflammation in the body and protect against chronic diseases.
- Aids in eye health: Zucchini is a good source of carotenoids, including lutein and zeaxanthin, which are beneficial for eye health and may help prevent age-related macular degeneration.
- Supports healthy skin: The vitamin C and antioxidants in zucchini promote healthy skin by protecting against oxidative stress and promoting collagen production.
- May assist in blood sugar control: The fiber content in zucchini can help regulate blood sugar levels, making it a suitable choice for those with diabetes or those looking to maintain stable blood sugar levels.
More Favorite Recipes
- Our favorite Hummus
- Authentic Baba Ganoush
- 30+ Mouthwatering Zucchini Recipes!
- Zucchini Noodles with Garlic and basil
- Kung Pao Zucchini
- Zucchini Rolls
- Zucchini Basil Soup
- Zucchini Corn and Basil Stir Fry
- Greek Zucchini Fritters
Zucchini Dip Recipe
- Prep Time: 10
- Cook Time: 20 mins
- Total Time: 30 minutes
- Yield: 2 Cups
- Category: Appetizer
- Method: Blended
- Cuisine: American
- Diet: Vegan
Description
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.
Ingredients
- 3 medium-large zucchini (1 1/2 lbs, or 6 cups diced) – or summer squash, or use a combo.
- 2 fat cloves garlic
- 1 tablespoon lemon juice, add more to taste
- 1/4 cup tahini paste (or sub 1/2 an avocado)
- 1/2–3/4 tsp salt, more to taste
- 1/2 teaspoon cumin
- 1/2 tsp cracked pepper
- 1/4–1/2 cup or more fresh herbs (optional) – choose either flat-leaf parsley, basil dill, mint, basil, or a combo.
- Optional: 2-3 tablespoons of yogurt.
Garnish with a drizzle of olive oil and zaatar spice or Dukkah. Add Aleppo chili flakes for a little heat if you like.
Instructions
- 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 375 F oven until tender and translucent, about 15-20 minutes ( dont let it get dark. (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 vibrant green and smooth. To get it extra vibrant green add more herbs and blend blend blend! 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 “well” 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.
Notes
The zucchini dip will keep up to 4 days in the fridge.
Nutrition
- Serving Size: ¼ cup
- Calories: 72
- Sugar: 0.8 g
- Sodium: 148 mg
- Fat: 5.9 g
- Saturated Fat: 0.8 g
- Carbohydrates: 4.7 g
- Fiber: 0.7 g
- Protein: 1.8 g
- Cholesterol: 0 mg
Quick and simple. Moreish and healthy.
This is a great recipe for the summer months.
Glad you enjoyed Bec! Thanks for taking the time to rate and review.
Thank you for sharing your delicious and healthy recipe.
I just tried out this recipe and it came out great! I love zucchini and wanted something different than normally I cook and this was it!
Glad you enjoyed this Jung – and thanks for circling back and rating it for us!
Absolutely excellent and SO easy! Great use of my farm share zucchini.
Glad you enjoyed Michelle!
Really good dip…I’ve made it twice with different herbs!
Awesome Tamera- glad you like it!
Taste is good, but consistency is too thin, maybe I will try again but squeeze the water out of the squash.
Hi Rachel- which way did you cook the zucchini?
I used summer squash and roasted in toaster oven along with roasting some onions. I used guacamole and it came out amazing.
Oh good! Great to hear Frances!
Loved this recipe, as we have an abundance of zucchini. Have made this recipe once, everyone loved it. Will make it again and again. First time I’ve used dill a great herb, compliments the zucchini.
Thanks again for this recipe
Great to hear Suzie!
I had to try this straight away and it was AMAZING! Great texture, vibrant colour, easy and quick to make. We both loved it! And I am not even the biggest fan of zucchini 😉 Thanks for pointing out the health benefits, by the way! I really appreciate that part of your recipes! It motivates me big time in eating my vegs 🙂
Oh good to know and Thanks, Bettina!
I was planning to make this later today. I noticed that all three forms of your recipe (1/2 recipe, one recipe or double recipe) call for 1 & 1/2 pounds of zucchini. I know that you also indicated the volume, and you did switch the volume of zucchini when to calculated the changes. But I routinely cook by weight, preferably metric . Which one of those three recipes utilizes 1.5 pounds? I can calculate the others and convert to grams.
Sorry my multiplier is not working. 1 x the recipe ( don’t click on any of the buttons) is the accurate amount
Perfect timing as my garden zucchinis are staring at me all week begging me to do something with them. This zucchini dip looks AMAZING!!
Can I freeze it if I don’t use it all up in a few days?
Hi Suwannee, I haven’t tried freezing this yet, but if you do will you let me know?
I haven’t tried freezing the prepared dip, but I have made it using shedded frozen zucchini.
It came out great! I mostly drained the defrosted zucchini, then skipped the cooking step since it was already very soft from being frozen.
Really good to know! Thanks.
I roasted zucchini ( don’t have a grill) and they browned a bit. This made the dip look brown and not vibrant like the photos. I don’t reccomend roasting- no zucchini flavor.
Oh shoot! I wonder if the temperature was too high, or cooked too long? Did you add the fresh herbs? They really do brighten it up. I will note the recipe.
I cooked at recommended time; If roasting perhaps it’s best to take out as soon as any brown appears…
Yes, I agree and will update the recipe card.
Delicious!
Serving this tomorrow for Thanksgiving nibblie. I roasted zuc for 20min and they were translucent as called for .. they were quite close together so perhaps staved off the browning and leaned more toward steaming. Subbed cumin for a heaping 1/2 tsp curry, used basil, threw in the 1tbsp plain greek yogurt and pureed. Delicious and lovely texture right now. Will see how it is tomorrow. Should be YUM!
ooo…curry sounds fun Lenore! Let us know everyone likes it.
What is the serving size the nutritional information is based on?
Also, has anyone tried freezing it yet?
Hi Karen! Serving size is ¼ cup- added to the recipe card! I haven’t tried freezing it yet.
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!
GLad you enjoyed this!
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.
Thanks so much Liette!