Zucchini Dip
Easy and delicious Zucchini Dip prepared in less than 30 minutes. It's refreshing, flavorful, and served perfectly with bread, chips, or crackers for a light and healthy appetizer.
- Prep time
- 10 min
- Cook time
- 20 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 5 zucchini
- 2 tablespoons extra-virgin olive oil (divided)
- 2 slices sourdough
- 1 teaspoon salt (divided)
- 1/2 cup parmesan cheese
- 2 tablespoons fresh parsley (chopped)
- 2 teaspoons lemon juice
- 1 teaspoon lemon zest (for garnish)
- 1 tablespoon mint leaves (for serving)
Instructions
- 1
Peel the zucchini and reserve the skin. Cut the zucchini into pieces about 1 inch thick and place them in a steamer basket. Steam for 20 minutes until soft
- 2
Meanwhile, heat a skillet with 1 tablespoon of olive oil over medium-high heat. Add the zucchini skin and a pinch of salt. Cook, stirring occasionally, for 5 minutes, or until the skin is softened.
- 3
Soak the sourdough in cold water for 1 minute, then squeeze out the excess water.Pro tip: The secret to the creamy texture lies in the soaked sourdough. Make sure to squeeze out as much water as possible to prevent the dip from becoming watery after blending.
- 4
Add the zucchini, skin, sourdough, freshly grated Parmesan, parsley, and lemon juice to a food processor. Season with the remaining salt and blend until smooth.
- 5
Add the zucchini, skin, sourdough, freshly grated parmesan, parsley, and lemon juice to a food processor. Season with the remaining salt and blend until smooth.
- 6
Transfer the zucchini dip to a serving platter. Top with additional grated parmesan, lemon zest, and fresh mint leaves. Drizzle with olive oil and enjoy with your favorite bread.