Zucchini with fresh herbs (Print Version)
# Ingredients:
→ Vegetables
01 -
Around 3 medium-to-large zucchini (roughly 680g or 6 cups diced), or mix in yellow squash too
→ Garlic and Spices
02 -
2 big garlic cloves
03 -
1/2 teaspoon crushed black pepper
04 -
1/2 teaspoon cumin
05 -
1/2 to 3/4 teaspoon salt, taste and adjust
06 -
1/2 to 1/4 cup or more of fresh herbs (try parsley, basil, dill, mint, or blend them up)
→ Flavor Boost
07 -
1 tablespoon lemon juice, tweak for your taste
→ Base Options
08 -
1/4 cup tahini paste or swap with 1/2 avocado
→ Optional Touch
09 -
2-3 tablespoons of yogurt
# Instructions:
01 -
If you're roasting or grilling, cut zucchini into thick slices (8mm). Brush on olive oil and sprinkle some salt. For sautéing, dice them or grate if you prefer.
02 -
Put those slices on a heated oiled grill over medium heat. Cook until lightly charred and see-through.
03 -
On a baking sheet with parchment paper, roast zucchini in a 190°C oven for 15-20 minutes till soft. If they’re really big with tough skin, split them lengthwise, roast, then scoop out the flesh and leave the skin behind.
04 -
In a big skillet over medium heat, warm some olive oil, sprinkle salt on the zucchini, and cook until they're tender and collapse (about 15 minutes).
05 -
Put the cooked zucchini and all the other ingredients into a food processor. Blend till smooth and bright green. Add fresh herbs if needed for more color, then blend again. Check the salt and lemon juice, and if you like, mix in a bit of yogurt to make it creamier.
06 -
Spoon into a serving dish. Use a spoon to create a small dip in the middle, drizzle olive oil there, sprinkle zaatar or dukkah, toss on some fresh herbs, and enjoy warm or cold.
# Notes:
01 -
This zucchini dip stays fresh for up to 4 days in the fridge.