Zucchini Dip is what we do when we have too many zucchini.
We make many wonderful zucchini treats, many of which you are of course familiar with: Ratatouille, grilled vegetables, soup, breads etc… How about this zucchini dip? Just be prepared to start with a mountain of zucchini, and end up with a little bowl of amazing zucchini dip. Rustic, unpretentious and deceptively plain. What I love with zucchini is that while they are very mild by themselves, they take on the other wonderful flavors they are paired with, so you can take them in many exciting directions.
As always, here comes my war cry again: Use your food processor for all your slicing, shredding and chopping!
- 1/3 cup olive oil
- 1 large onion, halved across, then sliced very thin
- 6 large zucchini, unpeeled, shredded
- 4 cloves garlic, chopped fine
- 1/2 cup mayonnaise, low fat OK
- grated zest of 1 lemon
- 2 good pinches nutmeg
- salt and pepper to taste
Heat the oil in a large skillet. Add the onion and fry on a medium flame until dark. Add the zucchini and garlic, and fry, stirring frequently, until the mass is greatly reduced and all liquids evaporates. Let the mixture cool, then stir in all remaining ingredients. Makes about 2 1/2 cups. Serve the zucchini dip with good bread or crackers.