This roasted zucchini dip is an incredibly simply appetizer to make with that bounty of summer zucchini. It comes together quickly and is a perfect make-ahead recipe for summer entertaining and snacking.
The chilling time in the refrigerator allows the flavors to blend and deepen. This dip is also delightful as a spread to compliment turkey and tomato sandwiches in the place of traditional mayonnaise.
We love to serve this Bourbon slush recipe along with the zucchini dip at our backyard gatherings! They’re the perfect summer fare.
These watermelon and whipped feta bites are another delicious summer snack recipe.
Roasted Zucchini Dip
Prep time: 10 minutes
Cook time: 20 minutes (+ 90 minutes chilling time)
Serves: 4
Ingredients:
2-3 medium zucchini, washed
1 small onion, sliced
1 tablespoon olive oil
Sea salt and freshly ground black pepper, to taste
½ c. Plain Greek yogurt
½ c. cream cheese
1 c. fresh parsley, basil or a combination of the two
½ lemon, juiced
To Serve: Assorted fresh vegetables and crackers, as desired
Directions:
- Preheat the oven to 400°F. Line a rimmed baking sheet with a piece of parchment paper for easy clean up.
- Slice zucchini and onion into 1/8” slices. In a large bowl, gently toss zucchini and onion with olive oil. Add sea salt and freshly ground black pepper to taste.
- Arrange in a single layer on the baking sheet and place in the oven to roast until tender and lightly golden, 18-20 minutes.
- Transfer cooked zucchini mixture to a blender or a food processor. Add Greek yogurt, cream cheese, fresh herbs, and lemon juice. Process until smooth and creamy. Taste and adjust the seasoning with additional salt, pepper, and/or lemon juice, as needed.
- For best flavor, place in refrigerator to chill and allow the flavors to marinate for at least 90 minutes prior to serving. Enjoy!
Roasted Summer Zucchini Dip
Ingredients
- 2-3 medium zucchini washed
- 1 small onion sliced
- 1 tablespoon olive oil
- Sea salt and freshly ground black pepper to taste
- ½ c. Plain Greek yogurt
- ½ c. cream cheese
- 1 c. fresh parsley basil or a combination of the two
- ½ lemon juiced
Instructions
- Preheat the oven to 400°F. Line a rimmed baking sheet with a piece of parchment paper for easy clean up.
- Slice zucchini and onion into 1/8” slices. In a large bowl, gently toss zucchini and onion with olive oil. Add sea salt and freshly ground black pepper to taste.
- Arrange in a single layer on the baking sheet and place in the oven to roast until tender and lightly golden, 18-20 minutes.
- Transfer cooked zucchini mixture to a blender or a food processor. Add Greek yogurt, cream cheese, fresh herbs, and lemon juice. Process until smooth and creamy. Taste and adjust the seasoning with additional salt, pepper, and/or lemon juice, as needed.
- For best flavor, place in refrigerator to chill and allow the flavors to marinate for at least 90 minutes prior to serving. Enjoy!
Nutrition
The nutrition information is calculated using a third party resource. The accuracy varies according to the brands you use, the portion sizes you serve, and so on. This information should only be used as a guide.
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