If you have a lot of zucchini, this is the way to use it! Roast it until deeply caramelized, then blend it for a creamy zucchini dip that’s fresh and perfect with pita, vegetables, or even spread onto sandwiches.
INGREDIENTS
• 1 pound zucchini (about 2 medium), trimmed
• 4 tablespoons olive oil, separated, plus more to garnish
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 cup full-fat plain Greek yogurt
• 1/3 cup tahini
• 2 cloves garlic
• 2 tablespoons chopped fresh dill, plus more to garnish
• 2 ounces feta cheese, plus more to garnish
• 2 tablespoons fresh lemon juice
INSTRUCTIONS
1. Preheat the oven to 425°F. Line a baking sheet with parchment paper.
2. Slice the zucchini lengthwise into 1/4-inch-thick planks. Place the zucchini on the lined baking sheet. Drizzle with 2 tablespoons of the olive oil and sprinkle with the salt and black pepper. Roast until the zucchini is well browned, 20-25 minutes.
3. Transfer the roasted zucchini to a blender or food processor. Add the Greek yogurt, tahini, garlic, dill, feta, lemon juice, and the remaining 2 tablespoons of olive oil. Blend until the mixture is smooth, about 1 minute.
4. Pour into a bowl and garnish with fresh dill and more feta cheese.
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