Roasted Summer Zucchini Dip
An incredibly simply appetizer to make with that bounty of summerzucchini.
Ingredients
- 2-3 medium zucchini washed
- 1 small onion sliced
- 1 tablespoon olive oil
- Sea salt and freshly ground black pepper to taste
- ½ c. Plain Greek yogurt
- ½ c. cream cheese
- 1 c. fresh parsley basil or a combination of the two
- ½ lemon juiced
To Serve:
- Assorted fresh vegetables and crackers as desired
Instructions
- Preheat the oven to 400°F. Line a rimmed baking sheet with a piece of parchment paper for easy clean up.
- 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.
- Arrange in a single layer on the baking sheet and place in the oven to roast until tender and lightly golden, 18-20 minutes.
- 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.
- For best flavor, place in refrigerator to chill and allow the flavors to marinate for at least 90 minutes prior to serving. Enjoy!
Nutrition
Nutrition Facts
Roasted Summer Zucchini Dip
Amount per Serving
Calories
205
% Daily Value*
Fat
15
g
23
%
Saturated Fat
7
g
44
%
Trans Fat
0.003
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
5
g
Cholesterol
31
mg
10
%
Sodium
146
mg
6
%
Potassium
723
mg
21
%
Carbohydrates
13
g
4
%
Fiber
4
g
17
%
Sugar
7
g
8
%
Protein
8
g
16
%
Vitamin A
5580
IU
112
%
Vitamin C
105
mg
127
%
Calcium
169
mg
17
%
Iron
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
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