Grilled Zucchini Dip

Grilled Zucchini Dip

Grilled Zucchini Dip is a flavourful and easy dip, somewhat similar to baba ghanoush.

Grilling the zucchini first, adds a nice hint of smokiness to the dip. The smokiness pairs beautifully with the warmth of cumin and nutty, earthiness of tahini.  Yoghurt and lemon juice provide acidity, brightening the flavours, while fresh mint adds coolness to the dip

Grilled Zucchini Dip makes a delicious appetizer or tapas served with your favorite flatbread. Or, try a little spread on bread along with some grilled vegetables for a tasty sandwich. It’s a great way to bump up the flavour.

Interested in making your own flatbread? Check out my recipe for Grilled Yoghurt Flatbread. It’s a quick and easy, flatbread that is a perfect accompaniment to this Grilled Zucchini Dip.


Quick and Easy Grilled Zucchini Dip

A Delicious summer appetizer, served with warm pita bread or other grilled flatbreads.
Prep Time: 10 minutes
Cook Time: 6 minutes
Total Time: 16 minutes
Course: Appetizer, Tapas
Cuisine: Mediterranean, Middle Eastern
Keyword: 15 minute recipes, quick and easy, summer recipes
Servings: 6 people as an appetizer
Calories: 89kcal

Ingredients

  • 1 medium zucchini
  • 1 tbsp olive oil
  • 1 clove garlic finely minced
  • ¼ yogurt
  • ¼ cup tahini
  • 1 tbsp lemon juice
  • 1 tsp ground cumin plus more for garnish
  • 2 tbsp chopped fresh mint plus more for garnish
  • cayenne or hot paprika to taste
  • Salt and freshly ground pepper to taste

Instructions

  • Preheat gas grill to 400° F
  • Cut the zucchini into slices, lengthwise, brush with olive oil and season with salt and pepper.
    Place the zucchini on the grill and cook for 2-3 minutes, flip and grill for 2-3 minutes more. Transfer to a cutting board and allow to cool before cutting into small pieces and placing in a bowl.
    Note: The zucchini can also be seared on the stove top over high heat.
  • Using a hand-held immersion blender pulse the zucchini until you have a chunky dip. (Can also be done in a small food processor, or simply mashed with the back of a fork)
  • Stir in yogurt, tahini, lemon juice, mint, cumin and cayenne or paprika. Season to taste with salt and freshly ground pepper.
    Heap into a serving bowl and garnish with cumin and fresh mint.

Nutrition

Calories: 89kcal | Carbohydrates: 4g | Protein: 2g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Cholesterol: 1mg | Sodium: 7mg | Potassium: 151mg | Fiber: 1g | Sugar: 1g | Vitamin A: 147IU | Vitamin C: 8mg | Calcium: 28mg | Iron: 1mg
Tried this recipe?Let us know how it was!