This healthy dip recipe has just 3 ingredients. Shredded zucchini is sautéed to make a creamy, thick, sweet and savory dip appetizer. This is a naturally gluten-free appetizer recipe for that giant zucchini that your neighbor gave you from their garden.
Giant Zucchini Recipe
Right around the middle of the summer the home gardeners start “gifting” giant zucchinis they grew. It happens to me at least once per summer. Or perhaps you grew that massive squash yourself?! This recipe starts with 2 pounds of zucchini (giant or average-sized) and ends up making about a cup and half of dip. That overgrown, monster zucchini is perfect for this recipe.
Zucchini, when cooked properly, turns sweet and creamy. Shredded zucchini is cooked in a skillet until it is literally melting. Add some butter (or butter substitute) to enhance the creamy sweet texture.
This recipe relies on shredded zucchini which will cook down, bringing out the natural sweetness in zucchini. The best and fastest way to shred it is with a food processor. If you don’t have a food processor, pull out your box grater and grate by hand. The soft texture of zucchinis makes them surprisingly easy to shred with a box grater.
- Put on the shredder attachment
- Cut the zucchini into pieces that fit in the feed tube. In half, once across and once lengthwise usually works well unless it’s a giant zucchini.
- Put the zucchini pieces standing up in the feed tube and stuff it full. This will assure that the zucchini stands up.
- Press firmly down on the zucchini with the pusher then hit the button to run. The zucchini will be shredded in seconds.
How to Serve Zucchini Dip
- Crackers or sliced baguette make for a good base. (Against the Grain is an excellent gluten-free baguette)
- Serve with homemade raspberry balsamic glaze for a sweet and tart drizzle.
- Sprinkle with shredded parmiggiano (parmesan) cheese
- Serve with chopped tomato
- Top with basil pesto
Healthy Sautéed Shredded Zucchini Dip Recipe
- 2 lbs zucchini
- avocado, sunflower, canola, vegetable oil
- ¼ tsp salt
- 3 Tbsp butter optional
- Trim the ends of the zucchini.
- Peeling the zucchinis is optional. The peel gives this dip a slightly earthier flavor and more nutrients. I enjoy the earthiness of the peel with the sweet inside.
- Shred the zucchinis, preferably with a food processor. It will go much faster. Otherwise use a box grater. The process goes surprisingly fast by hand.
- Heat a large 12" skillet over medium heat for a minute. Add a very light coating of oil. Note that if you use a smaller pan, cook time will be longer and with a larger pan, the cook time will be shorter.
- Add all of the shredded zucchini. Turn the heat to low-medium.
- Cook for 25 minutes stirring every 3-4 minutes. The zucchini will have cooked down quite a bit it will be turning translucent.
- For the next 10 minutes, stir every two minutes. The dip is cooked when the white part of the zucchini is almost "melted" and the mixture is thick and creamy.
- If using the butter, stir it in over low heat.
- Add the salt, stir and taste. Add a couple more pinches of salt if needed.
- Cool the dip. Serve with crackers or pita, balsamic glaze, pesto, grated parm and/or chopped tomato.