Zucchini Cilantro Dip Recipes

ZUCCHINI-CILANTRO DIP

Steps:

• Place grated zucchini in colander and sprinkle with salt. Let drain 30 minutes. Rinse zucchini. Drain well. Using kitchen towel, squeeze as much water from zucchini as possible.
• Whisk 1 cup yogurt, 3/4 cup sour cream, 2 tablespoons olive oil and 1 tablespoon vinegar in medium bowl until well blended. Mix in zucchini, cilantro, garlic, cumin and cayenne pepper. Season mixture to taste with salt and pepper. Cover dip and refrigerate 2 hours to blend flavors. (Can be prepared 1 day ahead. Keep refrigerated.)
• Transfer dip to serving bowl. Serve with crudités and pita bread.

ZUCCHINI CILANTRO DIP

Steps:

• Line a large baking sheet with a clean dish towel; spread zucchini over towel.
• Sprinkle with 3/4 teaspoon salt; let stand 5 minutes.
• Roll zucchini in towel; squeeze out moisture. In food processor, combine zucchini, garbanzo beans, cilantro, and garlic; process until smooth.
• Add vinegar, oil, 1/4 teaspoon pepper, and jalapeno, if desired; process 10 seconds.
• Adjust salt to taste. Serve dip with chips, carrot sticks, cucumber slices, or pita wedges.
• It only takes about 15 minutes to make.

ZUCCHINI CILANTRO DIP

Steps:

• Line a large baking sheet with clean dish towel; spread zucchini over towel. Sprinkle with 3/4 teaspoon salt; let stand 5 minutes. Roll zucchini in towel; squeeze out moisture.
• In food processor, combine zucchini, garbanzo beans, cilantro, and garlic; process until smooth. Add vinegar, oil, 1/4 teaspoon pepper, and jalapeno, if desired; process 10 seconds. Adjust salt to taste.
• Serve dip with chips, carrot sticks, cucumber slices, toasted baguette slices, or pita bread wedges.

ZUCCHINI WITH CILANTRO AND CREAM

Steps:

• Melt butter in heavy large skillet over medium heat. Add garlic and sauté 10 seconds. Add zucchini and 2 tablespoons cilantro; sauté until zucchini is crisp-tender, about 5 minutes. Add cream and simmer until juices thicken slightly, about 1 minute. Season with salt and pepper; sprinkle with 2 tablespoons cilantro.

CILANTRO-CUMIN DIP

Steps:

• Pour oil into a small saucepan and add cumin seeds. Bring to a simmer over medium-low heat and simmer very gently for 10 minutes. Let cool.
• Put cilantro, vinegars, mustard and cayenne in the bowl of a food processor or in a blender and pulse to combine. With the motor running, drizzle in the cooled cumin oil and seeds until the mixture is emulsified and the color lightens.
• Taste and add salt and sugar as needed. Pulse once more and transfer to a serving bowl. Cover and refrigerate until ready to serve.

CILANTRO DIP

Steps:

• Place Cilantro, garlic, water, mayonnaise, vinegar and lemon juice in food processor.
• Process until finely minced but not pureed.
• Add remaining ingredients.
• Process for several pulses, or until just combined but not emulsified.
• Transfer to bowl.
• Refrigerate for at least 30 minutes.

ZUCCHINI & CORN WITH CILANTRO

Steps:

• In a large skillet, cook zucchini and corn in oil over medium heat for 6-8 minutes or until tender. Remove from the heat. Stir in the remaining ingredients.

PAN-ROASTED ZUCCHINI WITH CILANTRO-MINT GREMOLATA

Steps:

• Put zucchini, cut sides up, on a plate and sprinkle lightly with salt. Set aside for 15 to 20 minutes.
• Put cilantro in a small bowl with mint, garlic, lemon zest, and salt and pepper to taste. Toss with fingertips to evenly disperse; set aside.
• Pour olive oil in a sauté pan large enough to hold zucchini in a single layer. Pat zucchini dry with paper towels and season lightly with pepper. Heat oil over medium-low. Add zucchini to pan, cut sides down, and cook until they are slightly soft but still hold their shape, as little as 5 minutes, adjusting heat if necessary to maintain a light golden color.
• Arrange zucchini on serving plate, browned sides up. Serve warm or at room temperature. Just before serving toss bread crumbs with cilantro-mint mixture and scatter over zucchini. Drizzle with additional extra virgin olive oil, if desired.