Here is a guilt-free appetizer that you will not be able to stop dipping crispy crackers. It is tasty, creamy, spicy, and dreamy. This recipe is full of surprises, be aware!

Regardless of being a happy food, the zucchini yogurt dip actually provides lots of antioxidants, vitamins, fibers, and minerals. Combine zucchini’s high fiber content with Greek yogurt, and you have the perfect formula for improving your digestion. Remember, probiotics are rich in traditionally fermented yogurt. Even better, the calorie and fat count are ridiculously low.

Everybody knows that carrots are good for your eyes. But most people are unaware that zucchinis are packed with zeaxanthin and lutein. These compounds protect our eye cells from blue light.

Both in Greece and Turkey, mezze (appetizers – hors d’ouvre) play an important role in everyday cooking. We believe they add joy to the table. Oh, and before I forget, this recipe is a constant side dish with Raki or Ouzo.

Serve with crunchy vegetables, chips, or crackers. (Also, try with toasted pita bread).

Zucchini Yogurt Dip Mezze

Recipe by OzgurCourse: Appetizers, MezzeCuisine: Turkish, GreekDifficulty: Easy

Servings

4

servings

Prep time

20

minutes

Cooking time

20

minutes

Calories

230

kcal

Total time

40

minutes

Ingredients

• 4 cups shredded zucchini (about 3 medium-sized zucchinis)

• 1 cup shredded carrots (about 1 medium-size carrot)

• 1/2 cup walnuts

• 4 tablespoons extra-virgin olive oil

• 1 cup Greek yogurt (strained yogurt) – feel free to add more as you like

• 2 tablespoons fat-free mayonnaise (optional)

• 1 teaspoon cayenne pepper

• 1/4 teaspoon dried ginger

• 2 tablespoons chopped fresh dill

• Salt to taste

Directions

• Peel the zucchini and carrots.
• Grate the zucchini and drain the excess water.
• Grate the carrots.
• Heat a medium-size saucepan over medium heat.
• Place the walnuts and roast for about 4-5 minutes or until they are browned.
• Remove the walnuts from the pan, and add olive oil.
• Add the shredded zucchini and carrots, and mix with a spatula.
• Continue to cook for about 15 to 20 minutes. Notice that the zucchini will release water first, and then it will evaporate once it is ready.
• Add in the spices.
• Continue to cook for another 2-3 minutes.
• Remove from the heat and add 2/3 of chopped fresh dill. (Leave some for decorating later on)
• Crush the roasted walnuts into large pieces.
• Add half of the walnuts into the mixture and blend well.
• Pour the mixture into a medium-size glass bowl.
• Let it rest until it comes down to room temperature.
• Add yogurt and place it onto a serving plate.
• Decorate with the rest of the walnuts and chopped dill.
• Chill in the refrigerator at least 1 hour before serving.

Notes

• Zucchini yogurt dip will taste even better if you prepare it in advance and store it in the refrigerator for one day. Make sure you cover the top of the bowl with foil or shrink wrap.

Recipe Card plugin by WPZOOM

Why is zucchini a Superfood?

Zucchini is high in antioxidants yet super low in calories and fat. It may help to reduce constipation with its fiber (soluble and insoluble) and water content. Plus, it is rich in vitamin B6, which may help with regulating blood glucose. Unlike potatoes, zucchini is a non-starchy fruit.

Does zucchini make you gassy?

Some vegetables can produce excessive gas in your digestion system, but luckily zucchini is not one of them. Feel free to consume zucchinis without any bloating issues.