Roasted Zucchini Dip

This low histamine zucchini dip is so versatile. You can use this as a spread on pizza, sandwiches and wraps or a dip with vegetables or crackers.

4.34 from 3 votes

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Course: Side Dish, Snack

Cuisine: Mediterranean

Keyword: Dairy Free, Gluten Free, Low Histamine, Low Oxlalate, Vegan, Vegetarian

Prep Time: 5

Cook Time: 15

Servings: Servings

Calories: 136kcal

Author:

Luanne Hopkinson

Equipment

Food Processor

Ingredients

5 zucchini
3 cloves garlic
1/3 cup extra virgin olive oil
1 cup basil leaves or coriander leaves
1 tsp sea salt
1/4 tsp black pepper or white pepper

Instructions

Heat oven to 200C (390F). Peel zucchini and chop off the top and bottom. Cut zucchini into ½ inch thick strips, brush with a little olive oil and place in a roasting pan along with the whole garlic cloves. Roast in the oven until tender (approx 15 minutes).
In a food processor or blender, combine the zucchini pieces with olive oil, garlic, basil leaves, and salt. Pulse to a chunky purée.
Transfer the dip to a small bowl and serve warm. It can be frozen or remainder stored in a jar in the refrigerator.

Notes

Change it up

Any combination of herbs can be used. I like coriander (cilantro) or parsley as well as basil.

Freeze me!

Freeze in single serve portions ready to take with you for snacks.

Roast Garlic Bulb in Advance

Simply cut the top off a head of garlic, drizzle olive oil over the top, and wrap with aluminum foil and roast for 20 minutes. You can use this roast garlic in many other dishes or add to salad dressings.

Spice it up

Try with 1/2 tsp ground cumin or coriander seeds.

Zucchini Cast-offs

Save the zucchini peels and ends for vegetable stock.

Nutrition

Calories: 136kcal | Carbohydrates: 6g | Protein: 2g | Fat: 13g | Fiber: 2g