8 servings (serving size: 1/4 cup and 1 1/2 teaspoons cheese)
Becky Luigart-Stayner; Lydia DeGaris-Pursell
1 1/4 pounds zucchini, cut into 1-inch-thick slices
1 tablespoon fresh lemon juice
1 tablespoon extra-virgin olive oil
1/2 teaspoon salt
1/2 teaspoon caraway seeds
1/2 teaspoon ground coriander
1/2 teaspoon harissa
1 garlic clove, crushed
1/4 cup (2 ounces) crumbled feta cheese
How to Make It
Place zucchini in a large saucepan; cover with water to 1 inch above zucchini. Bring to a boil, and cook 20 minutes or until zucchini is very tender. Drain. While zucchini is still in colander, coarsely mash zucchini with a fork; drain.
Combine juice and next 6 ingredients (juice through garlic) in a bowl; stir with a whisk. Add zucchini; toss well. Sprinkle with cheese. Serve with pita bread.
This is a super-easy dip to make. (I agree with reviewer below who says this is an appetizer and not a side dish.) My friends really enjoyed it. I served it with crackers - I think the more substantial the cracker, the better to stand up to the flavors. I adore caraway seeds, so used the full amount in the recipe. It was a hit!
This was very tasty and a pleasant and healthy change from your traditional dips/spreads. I didn't have pita bread so just served it with crackers. Per other reviewers' recommendations I halved the caraway seeds (thankfully). I think the full amount would have overpowered everything. Also I didn't have harissa so I used cayenne. I made it the day before then warmed it slightly in the microwave and mixed in the feta just before serving. Will definitely make again.
My boyfriend, lover of Tunisian cuisine, hater of zucchini, LOVED this dip. It is delish. Beyond easy to make. I served it on the Moroccan Zucchini Bread (which is an amazing recipe from this site as well). Both are fab ways to get someone to start eating zucchini!
This was awesome!!! I might make this every day! I thought the caraway seeds were a bit much - i might half them the next time and I added the feta while the zucchini was still hot to make it a bit melty and creamy. Delicious!!
This is more a dip than a salad. I think it is much better on crackers than on pita bread. It needs the crunch of a cracker. Also seemed to taste better after sitting in the fridge overnight.
NOTE: I found a good substitute for the harissa. You can find it in the Asian/Chinese section of your grocery store. It is sometimes call chili paste. The one I used is called Chili and Garlic Sauce. The brand is Tuong Ot Toi Viet-nam. Much better than cayenne powder. Besides adding some heat, it has very good flavor.
Such an awesome dip! I can't wait to throw my housewarming party so I can serve this up. The garlic really comes through (I used a pretty big clove), followed the others' instructions to half the caraway seeds (might be ok with all of them), and mixed yellow squash & zucchini and it came out great! I can see how this is better suited for zucchini though -- the yellow summer squash isn't as easy to mash up the rind.
I'm sure this tastes good served warm or cold. I served it with Stacy's Multigrain Pita chips... paired really well with the seeds already in the dip. Definitely will make this again!!!
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