This recipe is a light, refreshing and easy way to utilize many ingredients from your summer garden, namely zucchini! It can be served as a dip similar to hummus, or it can be spread onto bread to make a sandwich. The flavoring is simple, but the result is satisfying and delicious!
1 ¼ lbs zucchini (about 2 large)
6 cloves of garlic
½ tsp salt (optional)
2 ½ tbsp olive oil
2 tbsp water
¼ cup yogurt (goats’ works well if you have it)
2 sprigs of mint, leaves removed from stem
Wash and pat zucchini dry. Remove the stem and and cut in half lengthways, then cut into ¾ inch thick slices. Peel the garlic cloves and press each one with the side of the knife to flatten, which helps to release the flavor. Place in a heavy-bottomed saucepan or large frying pan (I used my largest cast iron) with olive oil. Add the zucchini and sprinkle with salt.
Place the pan on medium-high heat, cover and set timer for 8 minutes. After this time, remove the lid and mix well. Reduce the heat to medium and let the zucchini and garlic cook down to a mushy pulp, stirring regularly. Then end result should be a rough puree. If the zucchini sticks to the bottom of the pan, use a metal spatula to scrape it off the pan, but keep it in the mixture as it will add to the flavor. Depending on the water content of your zucchini, this process could take between 30-50 minutes.
Remove from heat and let cool.
Once cool, transfer ingredients to a blender, cuisinart, or immersion blender bowl. Add yogurt and mint leaves. Blend to desired consistency and serve!
This dip is inspired by a very similar recipe found in one of my favorite cookbooks Honey & Co: The Cookbook.
All photos by Hilary Dahl