School starts in two weeks and that always makes me feel like summer is saying good bye and fall is around the corner. Homework, schedules, exams and waking up at 6 am everyday is only 2 weeks away. I am determined to make the best out of those two weeks, enjoy the freshness and color and blast of flavor summer dishes have to offer and this zucchini dip is a perfect example of a summery way to fight the approach of fall blues.

Zucchini is one vegetable that is always on my shopping list. Whenever I find good zucchini I never hesitate to buy it. There is so much you can do with this green summer vegetable. You can make it into salads, pasta, quiches, omlettes, appetizers and even desserts.

This dip combines the sweetness of the sauteed onions, the freshness of mint and the pure summer goodness of zucchini into a wonderful dip, serve this with some toasted pita bread and indulge yourself in the wonders of summer while it lasts.

I usually make this as a side dish or a snack when I am making stuffed zucchini. You see,I hate to throw the part left after coring the zucchini and this is a great and delicious way to use those left overs but that doesn’t mean you can’t make this dish with whole zucchinies. All you have to do is grate the zucchini or finely chop it and proceed with the recipe as is.

Minty zucchini dip for the end of summer blues

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Author: Sawsan Abu Farha
Total Time: 25 minutes
Yield: 2 cups 1x

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Description

This refreshing minty zucchini dip combines the sweetness of sautéed onions with the freshness of mint and the summer goodness of zucchini, perfect for savoring the last days of summer.

Ingredients

Scale

2 cups (10- 12 oz) of zucchini (grated, finely chopped or use the left overs from coring stuffed zucchini)
1 onion finely chopped
4 tablespoons (52 grams) olive oil
1 tablespoon (12 grams) dried mint
pinch of salt

Instructions

In a small pot, add the olive oil and chopped onions. Sauté over medium heat for 2-3 minutes until the onions are soft and translucent.
Add the grated or chopped zucchini and dried mint to the pot. Stir well to combine.
Lower the heat to low, cover the pot, and cook for 15-20 minutes, stirring occasionally, until the zucchini is tender and the flavors have melded together.
Remove from heat and let it cool slightly before serving.
Serve the dip with toasted pita bread or your choice of crackers.

Notes

This dip is a great way to use leftover zucchini from coring stuffed zucchini, but you can also use whole zucchini. Serve with toasted pita bread for a delightful snack. Store leftovers in an airtight container in the refrigerator for up to 3 days.

Prep Time: 5 minutes
Cook Time: 20 minutes
Category: Snack
Cuisine: Mediterranean