“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.”
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
- 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.
- 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.
- Stir in the yogurt, tahini, mint and lemon juice. Season to taste with salt and pepper.
- Heap into a serving bowl and sprinkle with ground cumin and a fresh mint. Serve with pita.