Grilled Zucchini Dip | Gluten Free, Low FODMAP

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


About 1 1/2 cups


  • 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)


  • 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. 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.
  2. Roast, BBQ or grill the zucchini until just tender and some golden brown colour has formed. Allow to cool.
  3. Toast the nuts or seeds you are using, at the same time, if you like (adds extra flavour)
  4. Cut the chillies into small pieces (remove seeds and pith if you do not like it too spicy)
  5. Remove herb leaves from any woody stems, and chop the herbs up a bit (helps them blend better)
  6. 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)
  7. Taste, add more salt (and more lime juice), if needed
  8. 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


  • 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.
Grilled Zucchini Dip | Gluten Free, Low FODMAP | Growing Home
Grilled Zucchini Dip | Gluten Free, Low FODMAP | Growing Home
Grilled Zucchini Dip | Gluten Free, Low FODMAP | Growing Home


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