Summer zucchini. It’s everywhere. And another zucchini recipe is never a bad thing. That’s why I love this easy roasted zucchini dip! Did I mention there are only 8 ingredients? And that includes olive oil, salt and pepper!
Everyone I know who grows zucchini, usually has it coming out their ears right about now. So you make zucchini bread, roasted zucchini, zucchini chips, zucchini fries, baked zucchini, etc. And while I love zucchini, sometimes it’s hard to make yet another loaf of zucchini bread. So what’s a girl to do when everyone offers you free zucchini? Make this roasted zucchini dip! Plus, it goes great with white bean hummus, pesto, and other dips too.
I first came across this idea from Yotam Ottolenghi’s Plenty More cookbook (<-affiliate). It was the middle of winter and I couldn’t wait to try it when summertime came around. The original recipe calls for a few specialty ingredients that can be challenging to find. So my final recipe stripped it down to more common ingredients.
I swapped the raw garlic for roasted garlic because it’s easy enough to throw a head of garlic under the broiler while you’re roasting the zucchini (see recipes notes below). Or, if you’re a fanatic about roasted garlic, you may have some on hand already! The original recipe draws inspiration from the classic roasted eggplant baba ganoush, so I kept the lemon juice and parsley to really brighten the roasted zucchini dip.
Since I love heat and spice, I used a harissa spice mix to sprinkle over the dip for flavor and to add a bit of color to the roasted zucchini dip. If you can’t find harissa spice mix, check out the recipe notes below for substitutions.
This easy roasted zucchini dip is really a perfect recipe to play with and adapt to your own taste! The key is to taste along the way. Once you’ve roasted your zucchini, add a little this and a little that and feel free to play with the quantities of the ingredients. Be sure to start small though! A little bit can go a long way.
Easy Roasted Zucchini Dip
- 5 small zucchini squash (about 800g)
- 3 cloves roasted garlic
- 2 tablespoons lemon juice
- 1/4 teaspoon salt
- 2 tablespoons olive oil
- 2 tablespoons chopped parsley
- 1/8 teaspoon harissa spice mix
- 1/4 teaspoon fresh ground black pepper
Preheat broiler on high and position rack about 6 to 8 inches from heating element.
Lay zucchini on a large baking sheet. Broil zucchini with skins on for 30 to 40 minutes, rotating about halfway through so the skin blisters evenly.
Remove from oven and let cool.
Peel and discard blistered skins from zucchini. Place softened zucchini flesh in a fine mesh strainer and drain well.
Transfer zucchini into a medium bowl and mix with roasted garlic, lemon juice and salt.
Drizzle with olive oil, and sprinkle with parsley, harissa, and black pepper.
Recipe inspired by Yotam Ottolenghi’s Plenty More (<-affiliate)
You can roast the garlic along side the zucchini if you don’t have roasted garlic already. Simply cut the top off a head of garlic, drizzle olive oil over the top, and wrap with aluminum foil. I put my garlic heads in a small ramekin or baking dish and set it next to the zucchini.
If you can’t find harissa spice mix, you can use your own blend of chili powder, paprika, garlic powder, cumin and coriander.
The fresh ground pepper is a must! It makes a huge difference to have the aromatics and volatiles of fresh ground pepper. I use this pepper mill (<-affiliate) at home for all my black pepper needs and buy peppercorns in bulk.
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