Because you can never have too many recipes for summer’s most abundant squash, here is another simple and flavorful recipe using the zucchini.
This Mediterranean-inspired dip is tangy and creamy. Tart lemon juice, vibrant fresh herbs, and a little Greek style yogurt create a satisfying dip. You can serve it with a beautiful platter of roasted vegetables (see photo) for a delicious appetizer. It’s perfect for entertaining and can easily be prepared in advance.
The zucchini is an incredibly versatile vegetable that is packed full of healthy nutrition. Try this zucchini noodle salad or these chicken zucchini burgers. You can also read my post on spiralizing to see how you can use zucchini noodles as a substitute in your favorite pasta dishes!
This zucchini dip makes a delicious appetizer. Serve it with crackers or roasted vegetables.
- 1 Tbsp. oil olive or coconut
- 2 medium zucchini (about 1 pound) grated
- 1/4 cup onions diced
- 1/2 tsp. salt
- 1 small garlic clove minced
- 1/4 tsp. ground coriander
- 1/2 tsp. lemon zest
- 1 Tbsp. lemon juice
- 1 Tbsp. fresh minced herbs such as basil, mint or parsley
- 1/4 cup plain Greek style yogurt
Heat oil in a large skillet over medium heat. Add grated zucchini, diced onions and salt. Cover and simmer for 10 minutes, stirring halfway. Uncover skillet, add minced garlic and pepper to taste, sauté for 30 seconds. Remove skillet from heat, cool vegetables to room temperature, about 1 hour.
In the bowl of a food processor, add cooled cooked vegetables, ground coriander, lemon zest and juice, fresh minced herbs and yogurt. Process until mixture is smooth.
Serve dip with crackers or a platter of assorted roasted vegetables.
Looking for more gluten-free, sugar-free recipes? My Ultimate Candida Diet program contains more than 50 delicious recipes, plus lots of valuable advice on which foods to eat and avoid. Find out more here.