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
- Total Time: 25 minutes
- Yield: 2 cups 1x
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
- 2 cups (10- 12 oz) of zucchini (grated, finely chopped or use the left overs from coring stuffed zucchini)
- 1 onion finely chopped
- 4 tbsp (52 grams) olive oil
- 1 tbsp (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
Nutrition
- Serving Size: 1/2 cup
- Calories: 150
- Sugar: 3
- Sodium: 10
- Fat: 14
- Carbohydrates: 5
- Fiber: 1
- Protein: 2
- Cholesterol: 0
If You Liked This Recipe, You’ll Love These
- Stuffed Zucchini Boats
- Edamame Succotash
- Smoked Salmon Dip
- Beer-Marinated Grilled Parmesan Pork Loin
Frequently Asked Questions
Can I use leftover zucchini cores from stuffing recipes?
Yes — the article says this dip was originally created as a way to use the scooped-out cores left over from making stuffed zucchini rather than throwing them away. You can also make it with whole zucchini, grated or finely chopped, and the recipe works exactly the same way.
Why does the recipe use dried mint rather than fresh?
The recipe calls for 1 tablespoon of dried mint, which is cooked covered over low heat with the zucchini and onion for 15 to 20 minutes. The long, gentle cooking would destroy fresh mint’s volatile flavour — dried mint’s more concentrated, earthier character holds up much better through the slow simmer.
What should I serve this dip with?
Both the article and the notes recommend toasted pita bread as the ideal accompaniment. The notes also mention crackers as an option.
What a lovely combination. Looks so good!
I love the idea of turning zucchini into a dip!