I came across this recipe on another blog The Kitchn a few days and thought ‘that sounds good’ and ‘I must make that while zucchini are still in season’. So when then was a lonely looking zucchini in the vegetable crisper it seemed to be the perfect way to use it and to get to try this recipe.
This is my very slight adaption of the recipe on The Kitchn – take a look at their recipe as there is a lovely story about how the recipe came about.
Zucchini & Mint Dip
Makes about 1 cup
2 tbsp olive oil
1 medium (about 150g) zucchini, halved lengthwise and sliced into 2.5cm pieces
½ cup Greek-style natural yogurt
2 tbsp mint, roughly chopped
1 clove garlic, crushed
1 tsp grated lime or lemon zest plus 1 tsp juice
salt and freshly ground pepper
1 Heat oil a small non-stick frying pan over a medium heat. Add zucchini and cook for 4-5 minutes each side or until brown.
Remove pan from heat and allow zucchini to cool to room
2 Place zucchini with their pan juices in a food processor. Add yogurt, mint, lime or lemon zest and juice and pulse to combine.
Season to taste wit salt and pepper. Spoon dip into a serving bowl
Serving suggestion: Drizzle dip with a little additional olive oil,
scatter with some additional mint and lime or lemon zest and top with some sliced or chopped green olives.
Happy cooking and eating.
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