Healthy Fresh Roasted Zucchini Dip Recipe (5 Ingredients, 99 Calories Per Serving) Mediterranean Diet Recipes Snacks Appetizers Vegetables Low Sodium Recipes Low Sugar Recipes Vegan Farm to Table Recipe

I love finding new and delicious recipes to use the abundance of zucchini and other fresh vegetables available from gardens and farmers markets this time of year. Zucchini is such a versatile vegetable, so think beyond zucchini bread! This fresh zucchini dip recipe is a fresh and healthy way to use zucchini and has only 99 calories per serving. The low-calorie creamy cold dip is low in fat and full of flavor.

Roasting the zucchini brings out some of its natural sweetness, which is then combined with creamy Greek yogurt to make the base of this dip. Add a bit of seasoning, fresh lemon juice and top with some fresh herbs from your garden and you have a wonderful appetizer to serve with crackers and crudités.

If you can, make this Mediterranean Diet-inspired dip ahead of time to let the flavors blend a bit more. The vegetable dip will keep for up to a week in an airtight container in the fridge. I made a double batch because we wanted to eat it throughout the week.

Here is your gluten-free shopping list for this farm-to-table recipe: fresh zucchini (check out the health benefits of zucchini), olive oil, fresh garlic, Greek yogurt (check out the health benefits of Greek yogurt, fresh lemons for juicing and optional fresh herbs and ground paprika for serving.

Serve this creamy, healthy vegetable dip as an appetizer on a hot summer day or as a refreshing snack anytime.

Cuisine: Mediterranean / American
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Servings: 4

Ingredients

• 2 medium zucchini, washed
• 2 tablespoons olive oil (divided)
• 3 cloves garlic
• 1/2 cup Greek yogurt
• 1 lemon, juiced (2 to 3 tablespoons)
• chopped fresh herbs, for topping (optional)
• ground paprika, for serving (optional)

Here's how to make it: 

1. Prep your zucchini by trimming the ends (leave the peel on but wash well) and slice them in half lengthwise. Sprinkle generously with salt and set them vertically in a colander to “sweat” out their moisture for 20 minutes. Squeeze the zucchini slightly to get out any extra water and pat them dry with a clean kitchen towel or paper towel.
2. Place the zucchini on a parchment paper-lined baking sheet. Drizzle the zucchini with about 1 1/2 tablespoons of olive oil and sprinkle with salt and pepper.
3. Bake in a preheated 425-degree F oven to roast for 25 to 30 minutes. The zucchini should be soft and brown on the top. Remove from the oven and let cool for 5 minutes.
4. Add the garlic to a food processor and chop. Add the juice from one lemon, yogurt, remaining olive oil and the zucchini to the garlic and blend until you reach your desired smoothness. Taste to see if more lemon juice, salt or pepper is needed.
5. Serve immediately or refrigerate to serve later topped with optional herbs and/or paprika, if desired.

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