Zucchini Dip

Zucchini Dip

Zucchini Dip



Total time



Zucchini Dip is what we do when we have too many zucchini.

We make many wonderful zucchini treats, many of which you are of course familiar with: Ratatouille, grilled vegetables, soup, breads etc… How about this zucchini dip? Just be prepared to start with a mountain of zucchini, and end up with a little bowl of amazing zucchini dip.

Rustic, unpretentious and deceptively plain.


  • 1/3 cup olive oil

  • 1 large onion, halved across, then sliced very thin

  • 6 large zucchini, unpeeled, shredded

  • 4 cloves garlic, chopped fine

  • 1/2 cup mayonnaise, low fat OK

  • Grated zest of 1 lemon

  • 2 good pinches nutmeg

  • Salt to taste

  • Pepper to taste


  • Heat the oil in a large skillet.
  • Add the onion and fry on a medium flame until dark.
  • Add the zucchini and garlic, and fry, stirring frequently, until the mass is greatly reduced and all liquids evaporates.
  • Let the mixture cool, then stir in all remaining ingredients.
  • Makes about 2 1/2 cups.
  • Serve the zucchini dip with good bread or crackers.


  • Variation:

    Minted Avocado Cucumber Soup

    Substitute 1 cup packed mint leaves for the dill.
    Proceed just as above.

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