Categories: AppetizersEggs, Cheese, & YogurtVegetables

Zucchini Yogurt Tahini Dip

7 years ago

It’s the height of vegetable-growing in south Florida. Locally-grown
tomatoes, strawberries and zucchini are at their peak right now. The best part
is that the prices for these are at their lowest, so we stock-up on as much as
we can consume without having any of it go to waste.

In the past we’ve posted numerous recipes featuring
zucchini (see list below), but here is a very tasty appetizer utilizing our
locally-grown zucchini, plain yogurt, and tahini. Add some special seasonings and
garnish with pomegranate seeds, and you’ve got yourself an eye-appealing, tasty mezze!

Zucchini Yogurt Tahini Dip

Yields about 1-1/2 cups

Ingredients:

1 medium-sized zucchini

1 medium clove garlic, minced

2 Tbsp. olive oil

½ cup plain yogurt (**not Greek-style)

½ cup well-blended tahini (sesame seed paste)

Juice of ½ lemon

¼ tsp. ground sumac

¼ to 1/2 tsp. za’atar

Dash of Kosher salt

Garnish Options: pomegranate seeds, finely chopped parsley, ground sumac, za’atar

NOTE: ** If using Greek-style
yogurt, thin it out with a little water before using in the recipe.

Directions:

Peel zucchini. Cut in half lengthwise; if seeds are large, scoop
them out and discard.

Seeds removed

Using a box grater, or a food processor fitted with the
shredding disc, shred the zucchini.

Shredded zucchini

Place shredded zucchini in a sieve and squeeze out as much
of its liquid as possible.

Zucchini in sieve

Place the 2 Tbsp. olive oil in a skillet over medium heat.
Sauté the garlic for 30 seconds, making sure it doesn’t burn. Add the shredded
zucchini and dash of salt to the skillet, and cook until zucchini softens and excess
moisture evaporates. Remove from heat allowing zucchini to cool.

In a mixing bowl, combine the yogurt and tahini, stirring
to combine well. Stir in the lemon juice, sumac, za’atar, and salt.

Zucchini cooking

Stir in the cooled zucchini. Taste, and adjust seasonings
if necessary.

Dip ingredients mixed together

Place dip in a serving bowl. Garnish with pomegranate
seeds, finely chopped parsley, and a sprinkling of sumac or za’atar, if you wish.

Serve dip at room temperature with pita chips and/or vegetable
sticks.

Here are some previously posted zucchini recipes from The
Armenian Kitchen. Click on the name to view the recipe.

Zucchini boats stuffed with lamb

Vegetable-stuffed zucchini

Crustless zucchini pie

Eggplant -zucchini bake

Turluh

Next Lemon Yogurt Hummus by Christine Datian »

Previous « White Bean, Spinach and Garlic Soup from Christine Datian

View Comments

Richard says:

March 4, 2017 at 5:24 am

Sounds good! Here in Utah we won't be picking our own tender garden zucchini until the end of May. Once they start, there are always plenty and we can always use recipes.
I just found this blog recently and I am enjoying it very much! I am not Armenian, but Please know that I am a friend!
- Robyn Kalajian says:
  
  March 4, 2017 at 2:36 pm
  
  Welcome to The Armenian Kitchen family, Richard!