Middle-Eastern Zucchini Dip

“Pennsylvanian Tom Roy designated August 8th as “National Sneak Some Zucchini onto Your Neighbor’s Porch Day”. To celebrate it, you simply wait until the dead of night and quietly creep up to your neighbors’ front doors, leaving plenty of zucchini for them to enjoy.”

Farmer’s Almanac

After tempting you with Snickers zucchini cookies last week, I am here to redeem myself with a more wholesome recipe that packs 6 cups of zucchini.  So if you are like me and have neighbors gifting you with humongous zucchini, this is a delicious way to use up this bountiful summer crop.  Middle Eastern cuisine is one of my favorites and this zucchini dip is a spin on the popular baba ghanoush. Its texture is a lot like artichoke dip.  Serve with warm pita wedges. Really delicious.

Middle-Eastern Zucchini Dip

LCBO Food and Drink recipe,  Summer 2017 issue

  • 6 cups of grated zucchini, large seeds removed
  • 1 teaspoon salt
  • 1 tablespoon olive oil
  • 1 tablespoon of chopped garlic
  • 1/2 cup Greek yogurt(I used 2% fat)
  • 1/4 cup tahini paste
  • 1/4 cup freshly squeezed lemon juice
  • 1 tablespoon dried mint( I let fresh garden mint dry on the counter for a couple of days,  then crushed it, but you could buy it ready to go)
  • sea salt and freshly ground black pepper to taste
  • ground cumin for garnish
  • fresh mint leaves for garnish
  1. Toss the zucchini with salt,  Transfer it to a collander set over a bowl and let it drain about a half hour.  Reserve the water for making soup later.
  2. Heat the oil in a medium saucepan.  Cook the zucchini until tender, about 3 minutes, stirring frequently.  Add the garlic and continue cooking another 5 or so minutes until the garlic is fragrant and the zucchini is beginning to turn golden. Transfer to a bowl and let cool completely.
  3. Stir in the yogurt, tahini, mint and lemon juice.  Season to taste with salt and pepper.
  4. Heap into a serving bowl and sprinkle with ground cumin and a fresh mint.  Serve with pita.

The 6 cups of grated zucchini yielded 3 cups of drained  liquid. Reserve it to make a nutritious vegetable broth for soup.

This dip is loaded with zucchini giving it  great texture. Use a spreader to load it onto the pita.

 

21 thoughts on “Middle-Eastern Zucchini Dip

      • It’s a universal problem!!!! My favorite zucchini quote is from Barbara Kingsolver: “One day we came home from some errands to find a grocery sack of [zucchini] hanging on our mailbox. The perpetrator, of course, was nowhere in sight … Garrison Keillor says July is the only time of year when country people lock our cars in the church parking lot, so people won’t put squash on the front seat. I used to think that was a joke … It’s a relaxed atmosphere in our little town, plus our neighbors keep an eye out and will, if asked, tell us the make and model of every vehicle that ever enters the lane to our farm. So the family was a bit surprised when I started double-checking the security of doors and gates any time we all were about to leave the premises. “Do I have to explain the obvious?” I asked impatiently. “Somebody might break in and put zucchini in our house.”

        Johanne Lamarche

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    • Zucchini is just like cauliflower: you can sneak it into anything. My neighbors got me the zucchini before the holiday but I had to laugh as I was flagged down to stop and take the humungous gift off their hand! I’m still laughing about this one Jenna.

      Johanne Lamarche

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  1. Ahhh just lovely – just read about the day yesterday 🙂 Who makes these up I wonder? Ahh lovely dip, I could make that a meal in itself with some other fresh veggies, a glass of crisp white wine and I’d be in heaven 🙂 Loving this August weather, aren’t you?

    • I know. There are so many National Days, if one celebrated them all I don’t think you would get anything else done! This one is hilarious. I had zucchini gifted by neighbors but not under the cloak of night. I never turn down fresh produce organically grown! This is from the fantastic LCBO magazine. Did you know it is available online? My brother always saves them for me. Love them.

      Johanne Lamarche

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    • You’ve got the LCBO to thank, Lindy. It was in their summer issue. I love those magazines. My brother keeps them for me but you can access them online now. The dip was part of a Syrian meal in solidarity with Canada taking in refugees.

      Johanne Lamarche

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