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Roasted Summer Zucchini Dip

This zucchini dip is a great way to use all that delicious summer squash and many of the other fresh veggies ready to pick this time of year.

bowl of zucchini dip with sticks of sliced fresh bell peppers surrounded by a board with sliced veggies and crackers
This cool tasty dip is perfect for summer parties!

One of the best things about summer is that it’s so easy to find and use fresh but simple ingredients for a delicious dip that totally counts as healthy eating.

Don’t have a garden? If you have a friend with a garden, they’re probably trying to give away all the extra zucchini they didn’t know would show up all at once. (I know I’m not the only one with this problem!)

We like to encourage everyone to support your local farmer’s market. If you haven’t had a chance to, it’s super fun to meet the farmers and get fresh vegetables from the local area.

And of course, the local grocery store is bound to have lots of zucchini in the summertime too.

Ingredients

2-3 medium zucchini, washed

1 small onion, sliced 

1 tablespoon olive oil

Sea salt and freshly ground black pepper, to taste

½ cup Plain Greek yogurt

½ cup cream cheese

1 cup fresh parsley, basil or a combination of the two

½ lemon, juiced

Assorted fresh vegetables, cheese, crackers or pita bread for dipping

roasted seasoned zucchini slices in a food processor
What a great way to use fresh zucchini! Don’t grow your own? Try the local farmer’s market!

Equipment

Baking sheet

Parchment paper

Knife

Large mixing bowl

Blender or food processor

Instructions

  1. Preheat the oven to 400°F. Line a rimmed baking sheet with a piece of parchment paper for easy clean up.
  2. Slice zucchini and onion into 1/8” slices. In a large bowl, gently toss zucchini and onion with olive oil. Lightly sprinkle sea salt and a small amount of freshly ground black pepper.
  3. Arrange in a single layer on the baking sheet and place in the oven to roast until tender and lightly golden, 18-20 minutes.
  4. Transfer cooked zucchini mixture to a blender or a food processor. Add Greek yogurt, cream cheese, fresh herbs, and lemon juice. Process until smooth and creamy. Taste and adjust the seasoning with additional salt, pepper, and/or lemon juice, as needed.
  5. For best flavor, place in refrigerator to chill and allow the flavors to marinate for at least 90 minutes prior to serving. Yes, it lengthens the total time by quite a bit but trust me, it’s totally worth it. Enjoy!
top view of bowl of zucchini dip on a charcuterie board with sliced fresh vegetables and crackers
Serve it up cold from the refrigerator for a refreshing summer snack!

Cooking Tips

Use fresh ingredients, including fresh herbs whenever you can for that extra flavor ‘pop’.

Entertaining? Make this dish the day before and the extra time for the flavors to marinate will just make it all the tastier!

Serving

Serve the dip in a wide, shallow bowl (deep enough for dipping, but not crazy deep!)

Cut veggies, cheese and crackers can be served on a platter, charcuterie board, or separate plates/bowls. A great way to make an eye-pleasing presentation is to add a bit of color using a variety of veggies for dipping, either various colored bell peppers or mixing it up with carrots and celery.

Serve it up spicier by adding a minced garlic clove or a teaspoon of red pepper flakes. Picky guests? Offer garlic powder and red pepper flakes in shakers they can use themselves.

Storage instructions

Store in an air-tight container in the refrigerator for up to three days.

Bragging Rights

We would love to see what you did with this recipe!

Comment below or share your photo @flavorportal / #flavorportal

white bowl of zucchini dip surrounded by assorted cut fresh vegetables and crackers
Yield: 4 servings

Roasted Summer Zucchini Dip

Prep Time: 10 minutes
Cook Time: 20 minutes
Additional Time: 1 hour 30 minutes
Total Time: 2 hours

This roasted summer zucchini dip is the perfect make-ahead recipe for summer entertaining, snacking, and even a tasty sandwich spread! Quick to make, but 90 minutes of chilling time in the fridge allow the flavors to really blend and deepen.

Ingredients

  • 2-3 medium zucchini, washed
  • 1 small onion, sliced
  • 1 tablespoon olive oil
  • Sea salt and freshly ground black pepper, to taste
  • ½ cup Plain Greek yogurt
  • ½ cup cream cheese
  • 1 cup fresh parsley, basil or a combination of the two
  • ½ lemon, juiced
  • Assorted fresh vegetables or crackers for dipping

Instructions

  1. Preheat the oven to 400°F.  Line a rimmed baking sheet with a piece of parchment paper for easy clean up.
  1. Slice zucchini and onion into 1/8” slices. In a large bowl, gently toss zucchini and onion with olive oil. Add sea salt and freshly ground black pepper to taste.
  2. Arrange in a single layer on the baking sheet and place in the oven to roast until tender and lightly golden, 18-20 minutes.
  3. Transfer cooked zucchini mixture to a blender or a food processor. Add Greek yogurt, cream cheese, fresh herbs, and lemon juice. Process until smooth and creamy. Taste and adjust the seasoning with additional salt, pepper, and/or lemon juice, as needed.
  4. Place in refrigerator to chill and allow the flavors to marinate for at least 90 minutes prior to serving. Enjoy!
© Paige

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