Zucchini Dip

Yield: Serves 2-3

Photo by Natalie Findlay


3 medium zucchini, cut in half lengthwise

7 cloves garlic, roasted

1 Tbs (15 mL) lemon juice

1 Tbs (15 mL) olive oil

40 g pine nuts, toasted

1 lemon, zested

To Taste sea salt and pepper

Garnish parsley, finely chopped

Garnish chilli flakes (optional)


  1. Cover a baking sheet with foil. Place zucchini and garlic on foil, and season with salt and pepper. Drizzle with olive oil.
  2. Roast the zucchini for 1 hour, the garlic may take 10 minutes longer. Remove tray from the oven and let rest until cool enough to handle.
  3. Scoop out the roasted zucchini flesh and set in a strainer placed above a bowl, so the zucchini can drain off its extra liquid (about 15-20 minutes). Squeeze out any remaining liquid.
  4. Place zucchini in a medium bowl along with the roasted garlic, and mash with a fork. Season with more salt, pepper and/or roasted garlic, to taste.
  5. Place in serving bowl and top with olive oil, lemon zest, parsley and pine nuts. Serve with your favourite crackers or bread.

Note: this would also make a tasty and healthy spread for sandwiches.


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