This post may contain affiliate links. Please read my privacy policy.
Easy and delicious Zucchini Dip prepared in less than 30 minutes. It's refreshing, flavorful, and served perfectly with bread, chips, or crackers for a light and healthy appetizer.
Easy Zucchini Dip
Zucchini is super healthy, light, and easy to cook with. This zucchini dip is a fantastic way to enjoy it, turning fresh veggies into a tasty and creamy treat. It’s packed with parmesan cheese for a savory kick, a splash of lemon juice for some zing, and fresh herbs for a burst of flavor.
This dip is perfect with warm pita bread, sweet potato tortilla, crunchy parmesan zucchini chips, or even baked French fries! My easy zucchini dip recipe is sure to hit the spot, whether for parties, snacks, or as a light appetizer.
Looking for more dip recipes? Check out my Classic Tzatziki Sauce and Hummus recipes!
Why You’ll Love This Recipe
- The combination of fresh zucchini, citrusy lemon juice, and savory parmesan cheese creates a well-balanced taste that is perfect to serve during spring and summer.
- It’s effortless to prepare and brings a delicious dish to the table in less than 30 minutes. It makes the best appetizer for family gatherings or a delicious snack for a cozy night.
- Zucchini is low in calories and rich in vitamins and minerals, making it a healthy and nutrient-rich recipe that perfectly suits everyone’s diet.
Zucchini Dip Recipe Ingredients
This easy homemade zucchini dip requires only six basic ingredients:
- Zucchini – This nutritious dip recipe calls for five fresh zucchini. Steam the zucchini and leave the zucchini peel. The peel not only adds vibrant color to the final dish but also provides a rich source of fiber.
- Extra-virgin olive oil – When blending the ingredients in a food processor, olive oil is taken apart to smooth out the texture and create a rich creamy dip that is absolutely delicious.
- Sourdough – The sourdough’s texture can contribute to the overall mouthfeel of the dip, adding a pleasant chewiness or depth.
- Parmesan cheese – It enhances the flavor of the entire dish with a rich and decent cheesy taste.
- Fresh parsley – This fresh herb delights the dish with a deep, earthy flavor.
- Lemon- Freshly squeezed lemon juice and lemon zest perfectly balance the richness of parmesan cheese.
- Mint leaves – The best garnish for the dip is a refreshing touch of fresh mint leaves.
See the recipe card for full information on ingredients.
How To Make Zucchini Dip
Follow this simple step-by-step recipe to make the best creamy zucchini dip in less than 30 minutes:
Step 1. Peel the zucchini and reserve the skin. Cut the zucchini into pieces about 1 inch thick and place them in a steamer basket. Steam for 20 minutes until soft
Step 2. Meanwhile, heat a skillet with 1 tablespoon of olive oil over medium-high heat. Add the zucchini skin and a pinch of salt. Cook, stirring occasionally, for 5 minutes, or until the skin is softened.
Step 3. Transfer the cooked zucchini and its skin to a colander, sprinkle with 1/2 teaspoon of salt, and let it drain to remove the excess water.
Step 4. Soak the sourdough in cold water for 1 minute, then squeeze out the excess water.
Pro tip: The secret to the creamy texture lies in the soaked sourdough. Make sure to squeeze out as much water as possible to prevent the dip from becoming watery after blending.
Step 5. Add the zucchini, skin, sourdough, freshly grated parmesan, parsley, and lemon juice to a food processor. Season with the remaining salt and blend until smooth.
Step 6. Transfer the zucchini dip to a serving platter. Top with additional grated parmesan, lemon zest, and fresh mint leaves. Drizzle with olive oil and enjoy with your favorite bread.
Helpful Cooking Tips
To make the best zucchini dip, please follow my tips below:
- Use fresh zucchini for the best taste. You may choose green zucchini which has a natural sweetness and mild taste.
- Drain the cooked zucchini and its skin in a colander and sprinkle with salt to remove excess water. It helps in achieving a creamy dip once blended.
- If the dip’s too thick, just add a splash of water or a bit more olive oil to loosen it up. If it’s too thin, mix in a little more sourdough or Parmesan to thicken it up.
- You may also top the dip with an extra touch of fresh herbs to enhance the flavor, such as thyme.
- Enjoy the dip with a spicy kick, sprinkle with chili powder or cayenne pepper when serving.
Frequently Asked Questions
Using raw zucchini will give the dip a fresher, more crisp texture, while cooked zucchini will result in a smoother, creamier dip.
Feel free to swap in another hard cheese like Pecorino Romano or a vegan Parmesan, depending on your preference.
You can store the dip in an airtight container in the refrigerator for 3 to 4 days.
Freezing this dip isn’t the best idea because it can mess with the texture and flavor. It’s best when enjoyed fresh!
This recipe has 161 calories per serving.
What To Serve With Zucchini Dip
The dip pairs great with crispy Italian puff bread, fluffy naan, chips, crackers, or any rustic bread such as French baguette. For game day parties or social get-togethers, I recommend pairing the dip with the following recipes::
I hope you enjoy this post as much as I do. If you try my recipe, please leave a comment and consider giving it a 5-star rating. For more easy and delicious recipes, explore my Recipe Index, and stay updated by subscribing to my newsletter and following me on Facebook, Pinterest, and Instagram for new updates.
Other Recipes You Might Like
Zucchini Dip
Ingredients
- 5 zucchini
- 2 tablespoons extra-virgin olive oil, divided
- 2 slices (80g) sourdough
- 1 teaspoon salt, divided
- 1/2 cup (40g) parmesan cheese
- 2 tablespoons fresh parsley, chopped
- 2 teaspoons lemon juice
- 1 teaspoon lemon zest, for garnish
- 1 tablespoon mint leaves, for serving
Instructions
- Peel the zucchini and reserve the skin. Cut the zucchini into pieces about 1 inch thick and place them in a steamer basket. Steam for 20 minutes until soft
- Meanwhile, heat a skillet with 1 tablespoon of olive oil over medium-high heat. Add the zucchini skin and a pinch of salt. Cook, stirring occasionally, for 5 minutes, or until the skin is softened.
- Soak the sourdough in cold water for 1 minute, then squeeze out the excess water.Pro tip: The secret to the creamy texture lies in the soaked sourdough. Make sure to squeeze out as much water as possible to prevent the dip from becoming watery after blending.
- Add the zucchini, skin, sourdough, freshly grated Parmesan, parsley, and lemon juice to a food processor. Season with the remaining salt and blend until smooth.
- Add the zucchini, skin, sourdough, freshly grated parmesan, parsley, and lemon juice to a food processor. Season with the remaining salt and blend until smooth.
- Transfer the zucchini dip to a serving platter. Top with additional grated parmesan, lemon zest, and fresh mint leaves. Drizzle with olive oil and enjoy with your favorite bread.
Video
Notes
- Use fresh zucchini for the best taste. You may choose green zucchini which has a natural sweetness and mild taste.
- Drain the cooked zucchini and its skin in a colander and sprinkle with salt to remove excess water. It helps in achieving a creamy dip once blended.
- If the dip’s too thick, just add a splash of water or a bit more olive oil to loosen it up. If it’s too thin, mix in a little more sourdough or Parmesan to thicken it up.
- You may also top the dip with an extra touch of fresh herbs to enhance the flavor, such as thyme.
- Enjoy the dip with a spicy kick, sprinkle with chili powder on top when serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
