Zucchini and Feta Dip
At our Café RICARDO restaurants, we enjoy highlighting seasonal ingredients. With the prolific zucchini brimming in your garden, why not combine it with feta cheese and spicy honey sunflower seeds to make this creamy dip?
Ingredients
- 1 1/2 lb (675 g) medium green zucchini, cut into rounds about ¼ inch (5 mm) thick
- 1/2 tsp salt
- 1/4 cup (60 ml) olive oil
- 1/2 lemon, zest finely grated and juiced
- 1/4 tsp red pepper flakes
- 1/4 cup (10 g) mixed tender herbs (such as dill, parsley, basil), plus more for serving
- 2 tbsp (30 ml) tahini
- 2 tbsp feta cheese, crumbled
- Toasted bread, for serving
- 1 tbsp butter
- 1 tbsp (15 ml) honey
- 1/2 tsp sweet paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp cayenne pepper
- 1/2 cup (75 g) roasted sunflower seeds (see note)
Instructions
- With the rack in the middle position, preheat the oven to 450°F (230°C). Line a baking sheet with a silicone mat or parchment paper.
- In a bowl, combine the zucchini and salt. Let sit for 10 minutes.
- On the baking sheet, coat the zucchini with half (2 tbsp/30 ml) of the oil. Bake for 20 to 25 minutes or until the zucchini are slightly golden, stirring halfway through cooking. Let cool.
- In a bowl, combine ½ cup (125 ml) of the cooked zucchini with the remaining oil, the lemon zest and red pepper flakes. Season with salt. Set aside.
- In a food processor, purée the remaining zucchini with the herbs, tahini and lemon juice until smooth. Season with salt and pepper. Using a spatula, scrape down the sides of the food processor as needed. The dip will keep for 3 days in an airtight container in the refrigerator.
At our Café RICARDO restaurants, we enjoy highlighting seasonal ingredients. With the prolific zucchini brimming in your garden, why not combine it with feta cheese and spicy honey sunflower seeds to make this creamy dip?