Roasted Summer Zucchini Dip
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.
Ingredients
- 2-3 medium zucchini washed
- 1 small onion sliced
- 1 tablespoon olive oil
- Sea salt to taste
- black pepper freshly ground, to taste
- ½ c. Plain Greek yogurt
- ½ c. cream cheese
- 1 c. parsley fresh, basil or a combination of the two
- ½ lemon juiced
To Serve:
- vegetables assorted
- crackers
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!
Disclaimer
Some parts of recipe maybe AI-generated.
Nutrition
Calories: 178kcal (9%)Carbohydrates: 8g (3%)Protein: 7g (14%)Fat: 14g (22%)Saturated Fat: 7g (44%)Polyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.003gCholesterol: 31mg (10%)Sodium: 137mg (6%)Potassium: 429mg (12%)Fiber: 2g (8%)Sugar: 3g (3%)Vitamin A: 5385IU (108%)Vitamin C: 86mg (104%)Calcium: 147mg (15%)Iron: 4mg (22%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
