Smashed Zucchini Dip

This smashed zucchini dip recipe is a perfect way to use up fresh zucchini from the garden or the farmers market. It’s a lot like the dish called baba ganoush but made with zukes or summer squash instead of eggplant. The mashed squash is combined with tahini, olive oil, garlic, lemon zest and juice—all of which add tons of flavor.

Serve smashed zucchini dip on a charcuterie board or with any sort of crudités platter, smear it on a vegetarian sandwich or even eat it as a veggie side dish.

Ingredients for Smashed Zucchini Dip

• Zucchini: Use medium or large green zucchini or yellow summer squash to make this vegetarian dip recipe. You can use squash that are fairly sizeable. But if the skin has started to harden, the texture of the dip won’t be as nice.
• Salt: We used coarse sea salt, but you can also use kosher salt or table salt. As always, taste the dip as you go and add seasoning to taste.
• Lemon: For the best results, zest the lemon with a Microplane grater first, and then squeeze it with a citrus reamer or press.
• Olive oil: This is the time to go for extra virgin olive oil vs. regular olive oil. You want all that fresh, grassy and peppery flavor in this dip.
• Garlic: If you love garlic, you can use four medium cloves instead of three or, really, however many you wish. For a more mellow garlic flavor, try using roasted garlic.
• Tahini: Made by grinding sesame seeds, tahini is an essential ingredient in this zucchini recipe and in many Middle Eastern and Mediterranean dips, including hummus.
• Black pepper: Grind pepper fresh if you can. We liked grinding fragrant Tellicherry peppercorns for this recipe.
• Herbs for garnish: Fresh oregano, basil, parsley and dill—alone or in combination—hit all the right notes as a garnish for this Middle Eastern dip. You could use a bit of spearmint too.

Directions

Step 1: Cook the zucchini

Bring a large pot of salted water to a boil over medium-high heat, and add the zucchini. Simmer for 20 to 25 minutes, depending on the size of the squash, until the zucchini is tender all the way through when pierced.

Editor’s Tip: If the squash are particularly large, you could cut them short so that the stem is on one piece and the blossom end is on the other.

Step 2: Let the squash cool

Place the cooked zucchini in a colander.  Let them drain for 30 minutes, until they’re cool to the touch, while you prepare the other ingredients.

Editor’s Tip: Weigh the cooked zucchini down so that the water drains out. I perched a plate on the squash and then put a water-filled, quart-sized glass jar on top of the plate.

Step 3: Drain the zucchini again

Mince or grate the zucchini and place it back in the colander to drain for 10 to 15 additional minutes. Transfer to a large bowl.

Step 4: Finish the dip

Add the salt, lemon zest, lemon juice, olive oil, grated garlic, tahini and pepper, and stir until combined.

Transfer to a serving bowl, and top with fresh herbs and additional olive oil, if desired.

Smashed Zucchini Dip Variations

• Roast the zukes: For even more flavor, halve the zucchini the long way and roast on an oiled, parchment-lined baking sheet at 375°F until tender. Let cool until you can touch the squash, and then proceed with the recipe. The flavorful liquid that remains on the pan when the squash is removed can be added to soups or sauces.
• Get crazy with garnishes: This dip is wonderful when garnished with the Mediterranean spice called sumac or with za’atar, which includes sumac and other spices. Aleppo or urfa biber pepper flakes (also used in muhammara) and crumbled feta cheese are great sprinkled on top or stirred into the zucchini.
• Add other veggies: Tender cooked eggplant or fresh or roasted tomatoes could be added to this dip for extra flavor and texture.
• Mix in yogurt: For a creamy version, mix in Greek yogurt or sour cream.
• Add a mixed herb pesto: Instead of garnishing the dip with fresh herbs, you could blend a variety of herbs with olive oil to make a pesto. Then swirl that into the dip or dollop it on top.
• Swap the citrus: Either lime or some type of orange—whether naval, blood or Valencia—would be wonderful in place of the lemon used in the original recipe.

How to Store Smashed Zucchini Dip

Scoop the dip into a snap-top container and store it in the fridge. If desired, you can add a layer of olive oil to the top, which will keep the dip fresh for even longer.

How long does smashed zucchini dip last?

Smashed zucchini dip is good for up to five days.

Smashed Zucchini Dip Tips

Do you need to peel zucchini for zucchini dip?

You definitely do not need to peel zucchini. Summer squashes have tender peels, and the peels contain lots of the fruit’s nutrients. There’s no need to remove them.

What should you serve with smashed zucchini dip?

We like to serve this dip with slices of toasted baguette, pita bread or crackers, plus a whole array of other dippables, including cherry tomatoes, roasted carrots, cucumber and celery. You can also use it as a sandwich spread, especially for homemade gyros.