Easy Roasted Zucchini Dip
Prep Time
10 mins
Cook Time
50 mins
Total Time
1 hr
This easy roasted zucchini dip is made with lemon, garlic, and parsley. A perfect zucchini recipe for summer entertaining!
Course:
Appetizer
Cuisine:
American
Servings: 2 cups
Ingredients
- 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
Instructions
-
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.
-
Serve immediately.
Recipe Notes
Recipe inspired by Yotam Ottolenghi’s Plenty More (<-affiliate)
SEASONED SECRET
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.