Last updated February 1, 2019 by Lisa Richards, CNC

Mediterranean Zucchini Dip

Mediterranean zucchini dip

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!

Eating seasonally is a great way to keep your Candida diet interesting. It’s a more traditional way to eat, it maximizes the nutrition that you get from your food, and it’s better for the environment. There is a move towards eating both seasonally and locally – eating like this will save money on your shopping bill and support your health too!

4.17 from 73 votes
Mediterranean zucchini dip
Mediterranean Zucchini Dip
Prep Time
10 mins
Cook Time
10 mins
Total Time
1 hr 20 mins

This zucchini dip makes a delicious appetizer. Serve it with crackers or roasted vegetables.

Course: Appetizer, Side Dish, Snack
Cuisine: Mediterranean
Servings: 2 cups
Author: Lisa Richards
  • 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
  • Pepper
  • 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
  1. 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.

  2. 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. 

  3. Serve dip with crackers or a platter of assorted roasted vegetables.

Summery, tasty recipes like this will make your Candida diet much easier. Its gluten-free, sugar free and packed full of nutrition. Our Ultimate Candida Diet program is full of more than 100 recipes just like this. Find out more here.

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