This Grilled Zucchini Dip is a great way to use up an abundance of zucchini. With the addition of lime juice, herbs and chillies, it is a zesty dip that can be eaten with corn chips and carrot sticks, or used in salad wraps, or served with meatballs!
Grilled Zucchini Dip
MAKES
About 1 1/2 cups
INGREDIENTS
- 500gms zucchini (about 2 medium to large zucchini, or several smaller ones)
- 1 tbsp macadamia oil
- 1 tsp salt
- 1 cup of nuts or seeds (walnuts, pecans, macadamias, pepitas, sunflower seeds or combination)
- Juice of one lime (use about 1 tbsp.)
- 1 tsp garlic infused olive oil
- 2 green chillies
- 1/2 cup of loose herbs (coriander or basil work well)
OPTIONAL
- 1/2 to 1 tsp extra salt, to taste
- slices of chilli/ pickled jalapenos, pepitas, drizzle of macadamia oil and squeeze of lime to garnish
- 1 tsp smoked paprika, or 1 tsp liquid smoke
METHOD
- Cut the ends off the zucchini, and cut into chunks. Toss in a bowl with macadamia oil (a little more if you need it) and 1 teaspoon of salt.
- Roast, BBQ or grill the zucchini until just tender and some golden brown colour has formed. Allow to cool.
- Toast the nuts or seeds you are using, at the same time, if you like (adds extra flavour)
- Cut the chillies into small pieces (remove seeds and pith if you do not like it too spicy)
- Remove herb leaves from any woody stems, and chop the herbs up a bit (helps them blend better)
- Blend the roasted zucchini with all the ingredients in a food processor, until the desired consistency of nuts and herbs is achieved (you might like it chunkier, or smoother)
- Taste, add more salt (and more lime juice), if needed
- Serve sprinkled with garnish, corn chips and vege sticks, or try these Raw Zucchini Tomato Crackers
meal prep/ cook once, serve twice
- Cook extra zucchini whilst you have the BBQ or oven on, and make this the next day!
- Leftover or excess roast zucchini dip may be frozen in small portions, and can be added to risotto or used in lasagna/ pasta bake sauces
NOTES
- If you are new to a Low FODMAP way of eating, read my Beginners Guide to Low FODMAP here. If you don’t require a low FODMAP recipe, you can use a clove or two of crushed garlic, instead of the garlic infused olive oil, and you can also use other nuts.
