Lunch/ Snacks/ Summer

Roasted Zucchini Dip

August 2, 2021
zucchini dip

This roasted zucchini dip is the perfect addition to any appetizer platter or healthy dinner bowl. It’s light, tangy, and oh so flavorful. I love making this dip, especially during the summer when the squash abundance is real. This is one of those healthy foods that we like having around for a quick snack or light lunch.

It’s all about the garnishes! This roasted zucchini dip really comes alive with garnishes–feta, roasted nuts, pomegranate, spices (especially smoked paprika or Aleppo), herbs, etc. Veggies, parmesan crisps, pita bread, and crackers are all excellent options for dipping. We’ve come to enjoy this dip on any sort of grain we have lying around, and especially in Mediterranean-themed buddha bowls.

If you can manage an outdoor fire or grill, that would take this dip to a whole new level! But rest assured, there is enough tangy, herbal goodness in this recipe to keep the pita bread coming.

Roasted Zucchini Dip


  • 2 pounds zucchini
  • ½ onion
  • 4 cloves garlic
  • 1 jalapeno pepper
  • 2 tbs olive oil
  • ½ cup yogurt
  • ½ cup feta cheese
  • ½ teaspoon ground cumin
  • 1 tablespoon dill
  • 1 tablespoon mint
  • 2 tablespoons fresh lemon juice
  • Salt and pepper to taste



Preheat your oven to 400°F.


Rub olive oil, salt, and pepper on the zucchini and onion and place onto a baking sheet.


Place into the oven to roast for 45 minutes to 1 hour, or until fork-tender. Halfway through, check to see if the onion, garlic, and pepper are done--if so, go ahead and put them in the food processor.


Once everything has finished cooking, blend it all together in the food processor. If you prefer more texture, simply mash the zucchini, garlic, and pepper and then stir together the remaining blended ingredients.


Adjust seasoning, garnish, and enjoy!

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