Each person holds their own unique childhood memories, often intertwined with special moments. For some, it’s the comforting aroma of grandma’s pies or the joy of running barefoot in a summer rain shower. Personally, when I think of my childhood, one of my earliest recollections is the Zucchini Recipe we fondly called “zucchini caviar,” along with Pumpkin Porridge.
During the autumn season, we always prepared this dish, meticulously preserving it in glass jars to see us through the winter months when fresh zucchini was scarce. Safely stored in our pantry, it became a cherished delicacy that brought warmth to our winter days.
Serving Suggestions
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Veggie Platter: Serve the Zucchini Dip as the star of a vegetable platter alongside fresh cucumber slices, carrot sticks, bell pepper strips, and cherry tomatoes.
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Pita Bread or Chips: Offer warm pita bread triangles or pita chips for dipping. You can also lightly toast them for added crunch.
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Crackers: An assortment of whole-grain crackers or breadsticks makes a great accompaniment for this Dip.
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Tortilla Chips: Serve with tortilla chips, especially if you enjoy a bit of Tex-Mex flair.
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Baguette Slices: Thinly sliced baguette, either toasted or fresh, is perfect for spreading this Zucchini Dip.
- Preferably eat this dip chilled. My favorite way to eat it – is with cream cheese and chives on toast for breakfast 😊
Health Benefits of the Zucchini
Zucchini is a versatile squash rich in vitamins, minerals, and plant compounds. It has antioxidant, antimicrobial, and anti-inflammatory properties. As well as may offer several health benefits, ranging from improved digestion to a lower risk of heart disease.
It is packed with beneficial nutrients including Vitamins C and A, potassium, folate, and fiber.
So, just let’s stop talking and go to the kitchen to cook this Delicious Dip!
Simple and affordable ingredients. And this is one of the Zucchini Recipes where taste and health benefits go hand in hand.
Let’s create more kitchen magic together!
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The best Zucchini Recipe from My Childhood
Equipment
- 1 frying pan or cast iron pan
Ingredients
- 5 cups cubed zucchinis 2 medium zucchinis
- 2 cups chopped leek 1 medium leek
- 3 cloves of garlic
- 1 bell pepper
- 1 chili pepper seeds out
- 1 cup chopped carrot
- 1 cup chopped tomatoes 2 medium tomatoes
- 2 Tbsp avocado oil olive oil or ghee
- 1/4 tsp paprika
- 1/4 tsp grounded cumin optional
- 1/4 tsp each onion & garlic powder
- Salt & pepper to taste
- Banch of fresh dill
Instructions
- Heat the oil in a frying pan and sauté the onion and carrot on medium heat for 4 minutes.
- Add the paprika, chili and garlic, and sauté for additional 5 minutes. Then add zucchini and sauté for 10-12 minutes.
- Meanwhile cut the tomatoes into small pieces (cubes) and add them to the vegetables along with the spices and dill. Simmer for 5 minutes. Season with salt & pepper. Blend the dish with a hand immersion blender. It doesn’t have to be a creamy consistency, leave it a bit chunky. Serve on toast or as a side dish.
Notes
- You can omit the spices. The taste will be reach anyway. It is full of flavor from vegetables.
- If you don’t have fresh dill, substitute it with dried dill.
- Serve with quinoa or boiled potatoes.
- Preferably eat this dip chilled. My favorite way to eat it – is with cream cheese and chives on toast for breakfast 😊