Roasted Zucchini Dip Recipes

SIMPLE ROASTED ZUCCHINI

Simple Roasted Zucchini image

Serve this easy roasted zucchini with thyme hot or at room temperature.

Provided by Food Network Kitchen

Time 25m

Yield 4

Number Of Ingredients 4

Ingredients

4 medium zucchini (about 2 pounds), unpeeled, cut crosswise into 1/2-inch slices
4 sprigs fresh thyme
2 to 3 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper

Steps:

Preheat the oven to 425 degrees F.
Lightly toss the zucchini and thyme with 2 tablespoons of the oil (adding the remaining 1 tablespoon oil if needed) and then with some salt and pepper in a medium bowl. Spread the zucchini in a single layer on a baking sheet. Roast until the zucchini is tender and browning around the edges, 10 to 13 minutes. Remove from the oven and transfer to a plate. Season with salt and pepper. Serve right away or at room temperature.

ROASTED ZUCCHINI WITH GARLICKY BREAD CRUMBS AND MOZZARELLA

Roasted Zucchini With Garlicky Bread Crumbs and Mozzarella image

In this highly zesty recipe, thick slices of zucchini are broiled until golden and tender, then topped with milky mozzarella and bread crumbs flecked with anchovy and garlic. While it bakes, the cheese melts, the crumbs crisp and the whole thing becomes vaguely reminiscent of a lighter parmigiana - but without the frying. If you're feeding more than two, this recipe can be doubled. Just make sure to use two rimmed baking pans so the zucchini doesn't overlap and become soggy. If you have Castelvetrano olives, use them here; they add nice crunch and color.

Provided by Melissa Clark

Categories dinner, easy, weeknight, vegetables, main course

Time 25m

Yield 2 servings

Number Of Ingredients 14

Ingredients

Extra-virgin olive oil, as needed
4 medium zucchini, sliced lengthwise into 1/2-inch-thick planks
Fine sea salt
1/2 cup panko bread crumbs
1/2 cup grated Parmesan
4 anchovy fillets, minced
1 garlic clove, finely grated or mashed to a paste
1/2 teaspoon herbes de Provence or dried oregano
Pinch of red-pepper flakes, plus more for serving
4 ounces mozzarella, grated (about 1 cup)
Black pepper
3 tablespoons chopped, pitted black or green olives
2 tablespoons torn basil or parsley leaves
Lemon wedges, for serving

Steps:

Heat broiler. Brush a rimmed sheet pan with olive oil, then lay the zucchini out in an even layer. Brush zucchini with more oil and sprinkle generously with salt.
Broil until golden brown, about 5 minutes. Flip and broil until golden in spots, 4 to 6 minutes.
Meanwhile, in a small bowl, toss together bread crumbs, Parmesan, anchovies, garlic, herbes de Provence or oregano, red-pepper flakes and 1/4 teaspoon salt. Add 2 tablespoons oil and use your fingers to rub oil, garlic and anchovies into the crumbs.
When zucchini is browned on both sides, turn off broiler and set oven to 500 degrees. Sprinkle zucchini with mozzarella, then bread crumb mixture; generously drizzle with oil. Bake until cheese melts and bread crumbs turn golden, about 4 minutes.
Grind black pepper over top and drizzle with more oil, if needed. Top zucchini with olives, basil and additional red-pepper flakes, if desired, and serve with lemon wedges for squeezing.

ROASTED ZUCCHINI DIP

Roasted Zucchini Dip image

Make and share this Roasted Zucchini Dip recipe from Food.com.

Provided by dicentra

Categories Very Low Carbs

Time 10m

Yield 1 1/4 cups

Number Of Ingredients 7

Ingredients

1 1/2 cups coarsely chopped zucchini
1/4 cup olive oil
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup sour cream
1 tablespoon lemon juice
1 teaspoon minced capers

Steps:

On rimmed baking sheet, combine zucchini, oil, salt and pepper and toss well to coat. Roast at 350 for 15 minutes or until soft.
Transfer to a food processor and pulse until smooth.
Transfer to a bowl and combine with sour cream, lemon juice and capers.

Nutrition Facts : Calories 589.1, Fat 61.9, SaturatedFat 16.7, Cholesterol 47.8, Sodium 619, Carbohydrate 8.5, Fiber 1.7, Sugar 7.3, Protein 3.9

ROASTED ZUCCHINI AND GARLIC SPREAD

Roasted Zucchini and Garlic Spread image

This can be used as a dip for pita chips and veggies or as the base for a wrap. From 1001 Low Fat Recipes.

Provided by dicentra

Categories Vegetable

Time 25m

Yield 12 serving(s)

Number Of Ingredients 7

Ingredients

cooking spray
1 1/4 lbs zucchini, cut in 1 inch pieces
1 small onion, cut in wedges
2 garlic cloves, peeled
1/3 cup plain yogurt
2 tablespoons fresh parsley, chopped
lemon juice

Steps:

Line a jelly roll pan with foil and spray with cooking spray.
Arrange zucchini, onion and garlic in a single layer on the pan.
Bake at 425 until vegetables are very tender, about 15-25 minutes. Cool.
Process vegetables in a food processor, until coarsely chopped.
Stir in yogurt and parsley; season to taste with lemon juice, salt and pepper.

Nutrition Facts : Calories 15.5, Fat 0.4, SaturatedFat 0.2, Cholesterol 0.9, Sodium 7.6, Carbohydrate 2.5, Fiber 0.6, Sugar 1.8, Protein 0.9

THE BEST ZUCCHINI DIP EVER

The Best Zucchini Dip Ever image

A surprisingly delightful dip for any occasion. Zucchini is spiced up with a bit of garlic and oregano to create a creamy and delicious dip. This has been a hit every time I've made it! Serve with vegetables, crackers, or bread.

Provided by BETTYBILLINGS

Categories Appetizers and Snacks Vegetable Zucchini Appetizer Recipes

Time 25m

Yield 6

Number Of Ingredients 6

Ingredients

1 medium zucchini, cubed
2 tablespoons white sugar
1 tablespoon soy sauce
1 clove garlic, chopped
¾ teaspoon dried oregano
2 cups mayonnaise

Steps:

Place zucchini in a saucepan, and fill with enough water to cover. Bring to a boil, and cook until tender, about 5 minutes. Drain, and transfer to a food processor or blender. Process until smooth. Add the garlic, sugar, and oregano, and process until blended.
Transfer the pureed mixture to a serving bowl, and stir in the mayonnaise. Chill for at least 1 hour before serving.

Nutrition Facts : Calories 550.6 calories, Carbohydrate 8.1 g, Cholesterol 27.9 mg, Fat 58.3 g, Fiber 0.5 g, Protein 1.3 g, SaturatedFat 8.7 g, Sodium 570.2 mg, Sugar 5.6 g

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