Recipes for healthy zucchini spreads 6 different ways. Try something new again!

Are you planning a summer party and don’t know what to prepare for the entertainment?

Looking for something healthy, new and inspiring?

Then try our recipes for zucchini spreads!

Get inspired by a dip with pistachios, feta, tahini or pine nuts.

Enjoy your meal!

Burnt Zucchini Dip

This simple spread is inspired by the traditional Greek smoked eggplant dip, but we use zucchini instead of eggplant, which makes the dish no less tasty.

Ingredients

• 3 zucchini
• 2 pressed garlic cloves
• 1 tablespoon of lemon juice or red wine vinegar
• a pinch of salt and pepper
• 1/4 cup chopped fresh parsley (divided in half)
• 1/4 cup crumbled Feta cheese
• 2 tablespoons of extra virgin olive oil
• 2 tablespoons of grated Romano cheese

Method

1. Preheat your gas or charcoal grill to medium-high heat.
2. Place the zucchini on the grill and turn them every 10 minutes until they are charred on the sides.
3. The total grilling time should be about 30 minutes.
4. Place the zucchini on a plate and let them cool enough to handle.
5. Peel off the skin and discard.
6. Put the peeled zucchini in a colander for 30 minutes to drain the excess liquid.
7. Place the courgettes in a bowl along with the garlic, lemon juice, salt and pepper and mash with a fork and mix well.
8. Add half the parsley, feta and mix again.
9. Taste and adjust the seasoning if necessary.
10. Transfer to a serving bowl.
11. Garnish with grated Romano cheese and remaining chopped parsley and serve with crusty bread.

Zucchini spread with fresh basil

A very tasty roasted zucchini dip is a must for every summer party! It’s also great as a pesto with pasta or just spread on a sandwich.

Ingredients

• 2 large courgettes
• 2 cloves of garlic
• olive oil
• ½ lemon
• ½ bunch of fresh basil
• 1 pinch of coarse sea salt
• 1-2 tsp vegan basil pesto (optional)

Method

1. Wash the courgettes and cut them into 1 cm pieces.
2. Crush the garlic.
3. Wash the basil and juice the lemon.
4. Heat a little olive oil in a large pan or pot.
5. When hot, add zucchini and garlic.
6. Sauté over medium-high heat until golden.
7. Reduce to medium heat until the vegetables are golden but not quite soft yet.
8. This should take about 10 to 15 minutes.
9. Add the finished zucchini to the blender along with the basil, lemon juice and salt.
10. Optionally, add 1 or 2 teaspoons of vegan basil pesto for a more intense basil flavor.
11. You may need to add a little water to get the consistency of the spread right.
12. Allow to cool and serve as a dip or spread, or as zucchini pesto with pasta.

Pistachio-zucchini tapenade

This pistachio and zucchini spread is an absolute delicacy! It is simple, tasty, great with crackers, crusty bread, but also with meat.

Ingredients

• 1 large handful of parsley leaves
• 1 large white mushroom, quartered
• ⅓ cup shelled salted pistachios
• 1 tablespoon coarsely chopped red onion
• ¼ cup olive oil
• 1 tablespoon of fresh lemon juice
• 2-3 cloves of garlic
• ½ cup pitted black olives
• 7.5 cm piece of zucchini
• salt and pepper to taste

Method

1. Add parsley, mushrooms, pistachios, onion, olive oil, lemon juice and garlic to a food processor.
2. Blend until everything is chopped into small pieces, but not completely smooth.
3. Chop the olives and zucchini by hand.
4. In a small bowl, combine the olives and zucchini with the blended ingredients.
5. Season with salt and pepper.
6. Serve with crackers, crusty bread, cheese and tender meats.
7. Enjoy it!

Zucchini dip with tahini and pine nuts

Simple and delicious snacks for your guests! If you grill the zucchini the day before, just mix the zucchini with other ingredients an hour before the arrival of the expected visitor and you have a great treat ready.

Ingredients

• 2 large zucchini, quartered
• 2 tablespoons of olive oil
• 2 tablespoons of tahini
• 1 teaspoon lemon zest plus 1 and 1/2 teaspoons lemon juice
• 1/2 clove of garlic
• 1 tablespoon chopped fresh mint
• 1/4 cup toasted pine nuts
• Tortilla chips, to serve

Method

1. Place zucchini and oil in a large bowl; season with salt and pepper.
2. Heat up the grill.
3. Grill the courgettes until soft so that they are burnt in some places.
4. Don’t forget to turn them every 5-10 minutes.
5. Allow the burnt zucchini to cool.
6. Cover and refrigerate for up to 1 day.
7. Blend the zucchini, tahini, lemon zest and juice and garlic in a food processor and mix well.
8. Transfer the dip to a bowl.
9. Garnish with mint and pine nuts.
10. Serve with tortilla chips.

Zucchini spread with vegetables

This vegetable zucchini spread is soft, creamy and delicious. It is great as an appetizer with your favorite bread or tortilla chips.

Ingredients

• 1.5 kg zucchini, chopped
• 500 g onion, chopped
• 500 g carrots, chopped
• 500 g red pepper, chopped
• 2-4 jalapeño peppers (optional to your taste), chopped
• 500 g of tomatoes, chopped
• 2 large garlic cloves, crushed
• a bunch of fresh coriander
• salt and black pepper to taste
• 2 tablespoons of ground cumin
• 2 spoons of sweet paprika
• 1/2 cup white vinegar
• 1 cup of olive oil

Method

1. Heat a cup of olive oil in a large pan and fry the onion until golden.
2. Add carrot, garlic, pepper, one at a time and mix well.
3. Sauté for 5 minutes.
4. Add zucchini and tomatoes and cook for 10 minutes.
5. Add the vinegar, paprika and cumin.
6. Season with salt and pepper.
7. Cook for 30 minutes.
8. Stir the mixture every few minutes.
9. Add the fresh herbs and cook for a few more minutes.
10. Blend the vegetable mixture in a food processor until smooth.
11. Return the puree to the pot and cook for another 5-7 minutes.
12. Adjust the seasoning to your taste.
13. Wash containers and lids with soapy water.
14. Place the containers and lids in a large pot and cover with water.
15. Bring to a boil.
16. Leave jars and lids in hot water until ready to fill.
17. Fill the jars with the finished spread, wipe and cover.
18. This vegetable zucchini spread is best when served cold.
19. It can be stored in the refrigerator for several weeks.
20. Enjoy it!

Spicy spread made from roasted zucchini

A richly flavored and wonderfully simple zucchini dip with red pepper flakes, lemon and garlic. Serve spread on toast or as a side dish to your dinner.

Ingredients

• 5 small courgettes, trimmed and halved lengthwise
• 4 cloves garlic, unpeeled
• 2 tablespoons plus 1 teaspoon extra virgin olive oil, plus extra for serving
• 1/2 teaspoon red pepper flakes
• 1/2 teaspoon of black pepper
• 2 tablespoons of lemon juice
• 1/2 teaspoon sea salt and more to taste
• 2 tablespoons of butter-smothered, finely chopped sorrel and lettuce

Method

1. Preheat the oven to 200 degrees C.
2. On a large rimmed baking sheet, place the zucchini with 2 tablespoons of olive oil and toss
3. Place skin side down, sprinkle the other side with red pepper flakes and black pepper.
4. Place the garlic cloves in a small foil pocket, drizzle with 1 teaspoon of olive oil and wrap tightly.
5. Place the packet on the tray.
6. Roast the zucchini and garlic for 20 minutes.
7. Remove the garlic from the oven and let it cool.
8. Continue to bake the zucchini for another 20-25 minutes, or until puffed and golden.
9. Turn off the oven and leave the zucchini in it for another 15-30 minutes.
10. Press the garlic out of the skin into the bowl of a food processor; add olive oil as well.
11. Add zucchini, lemon juice and sea salt.
12. Blend until the mixture is reduced and smooth.
13. Taste and add more lemon or salt to taste.
14. Transfer to a bowl, drizzle with olive oil and sprinkle with basil.

And which zucchini spread recipe did you like best? Let us know in the comments!