Zucchini Dip
Equipment
- 1 box grater or food processor with grating attachment
- 1 large skillet
- 1 fine-mesh strainer or colander
- 1 clean kitchen towel or cheesecloth
- 1 Mixing bowl
- 1 Wooden spoon or spatula
- 1 Knife
- 1 Cutting board
- 1 serving bowl
Ingredients
- 3 medium zucchinis grated
- 1 tablespoon olive oil
- 1 small onion finely chopped
- 2 clove garlic minced
- 200 gram Greek yogurt full-fat
- 60 gram feta cheese crumbled
- 2 tablespoon fresh dill finely chopped
- 1 tablespoon lemon juice freshly squeezed
- 0.5 teaspoon salt fine
- 0.25 teaspoon black pepper freshly ground
- 0.25 teaspoon ground cumin optional
- 1 tablespoon olive oil for drizzling
- 0.5 teaspoon lemon zest finely grated; optional
Instructions
- Wash the zucchinis, trim the ends, and grate them on the coarse side of a box grater.
- Place the grated zucchini in a fine-mesh strainer or colander, sprinkle with a pinch of salt, and let sit for 10 minutes to release liquid.
- After resting, squeeze the zucchini firmly in a clean kitchen towel or cheesecloth to remove as much moisture as possible.
- Heat 1 tablespoon of olive oil in a large skillet over medium heat.
- Add the chopped onion to the skillet and sauté for 4–5 minutes until soft and translucent.
- Add the minced garlic and cook for 30–60 seconds until fragrant, stirring constantly.
- Stir in the squeezed zucchini and cook for 5–7 minutes, stirring occasionally, until the mixture is dry and lightly softened.
- Remove the skillet from the heat and let the zucchini mixture cool to room temperature.
- In a mixing bowl, combine the Greek yogurt, crumbled feta, chopped dill, lemon juice, salt, black pepper, and cumin if using.
- Add the cooled zucchini mixture to the bowl and mix until everything is well combined.
- Taste and adjust seasoning with extra salt, pepper, or lemon juice as needed.
- Cover the bowl and refrigerate the dip for at least 30 minutes to allow the flavors to meld.
- Transfer the zucchini dip to a serving bowl, drizzle with olive oil, and sprinkle with lemon zest if desired before serving.
Notes
For best results, remove as much water as possible from the zucchini, since excess moisture can make the dip watery and mute the flavors; chilling time is important because it allows the garlic, dill, and lemon to permeate the yogurt and feta, so try not to skip it. You can make this dip a day ahead, and if it thickens too much in the fridge, simply stir in a spoonful of yogurt or a drizzle of olive oil to loosen it. Adjust herbs to your taste by swapping dill for mint or parsley, and serve with toasted pita, crusty bread, or raw vegetables. If you prefer a smoother texture, pulse the finished dip a few times in a food processor, but avoid overprocessing or it may become too thin.
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