This easy roasted zucchini dip blends roasted zucchini, garlic, tahini, lemon, and dill into a creamy, healthy dip. Perfect with pita, crudités, or as a spread for wraps and sandwiches.
Zucchini Dip
If you’re looking for a light, fresh dip that’s just a little unexpected, this Roasted Zucchini Dip is it! Roasting the zucchini until it’s golden and blending it with garlic, lemon, dill, and tahini create this bright, nutty, herby dip that’s delicious. It reminds me of hummus, only lighter. It’s creamy without cream, healthy, and versatile. You can serve it as a dip with pita and veggies to make a mezze or spread it onto sandwiches and wraps. A great way to use up that summer zucchini!
Why This Works
I love Mediterranean mezze spreads—fresh, vibrant, and perfect alongside things like hummus, baba ghanoush, tzatziki, and warm pita—and this zucchini dip is the perfect addition.
- Light and flavorful: The zucchini doesn’t weigh down the spread.
- Adds a unique twist while still feeling authentic.
- Mezze: Pairs seamlessly with classic mezze dishes.
- In Season: A tasty way to use up seasonal zucchini.
- Multi-use: Delicious with crudités, pita, or as a spread for wraps and sandwiches.
Ingredients You’ll Need
Keep reading to learn more about the ingredients for this easy roasted zucchini dip. See the recipe card below for the exact measurements.
- Zucchini – Roasting concentrates its flavor and gives the dip a creamy base.
- Garlic – Roasts alongside the zucchini, adding sweetness and depth.
- Extra virgin olive oil – Helps everything caramelize.
- Spices – Salt, onion powder, and cumin give it savory balance.
- Tahini – Nutty, creamy, and essential for that Mediterranean flavor.
- Fresh dill – Bright and herby.
- Lemon zest and juice – Adds acidity and freshness.
How to Make Roasted Zucchini Dip
Keep reading to learn more about the ingredients for this easy roasted zucchini dip. See the recipe card below for the exact measurements.
- Roast the vegetables: Toss chopped zucchini and garlic cloves with olive oil, salt, onion powder, and cumin. Roast at 425°F until lightly charred, 15–20 minutes.
- Blend it up: While still warm, combine the roasted zucchini and garlic with dill, tahini, lemon zest, and juice. Blend until smooth and creamy.
- Finish and serve: Transfer to a bowl, drizzle with olive oil or extra tahini, and sprinkle with sesame seeds or za’atar if you’d like.
Serving Ideas
- With pita bread and fresh veggies like radishes, cucumber, and heirloom carrots.
- As a spread inside pita stuffed with tomato salad, cucumbers, and grilled chicken.
- Topped with an extra drizzle of tahini or a sprinkle of sesame seeds so guests know what’s inside.
- Make a mezze and add more dips and labne.
Storage
- Store leftovers in an airtight container in the fridge for up to 4 days.
More Healthy Dips You’ll Love
This would be great with some pita and cut up veggies to make a mezze. Serve it with labne and any of this dips.
Roasted Zucchini Dip
Equipment
Ingredients
- 3 cups zucchini, chopped (about 3 small or 2 medium zucchini)
- 3-4 cloves garlic
- 1 teaspoon kosher salt
- 1 teaspoon onion powder
- 1 teaspoon cumin
- 1 tablespoon extra virgin olive oil
- ½ cup dill, chopped, plus more for garnish
- 2 tablespoons tahini, plus more for garnish
- 1 lemon, zest and juice of
Instructions
- Preheat oven to 425°F.
- In a medium bowl toss zucchini and garlic cloves with salt, onion powder, cumin and olive oil. Roast until charred, about 15 to 20 minutes.
- While the squash is still hot, blend with dill, tahini, lemon zest & juice. Garnish with dill, tahini, plus optional olive oil and za’atar.
- Serve with pita and crudites.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
- A drizzle of olive oil & even some za’atar is another great garnish. I also like to garnish with some sesame seeds so people know what’s inside.
- Ideal crudites: radish, cucumber, and heirloom carrots
- This also makes a great spread. I had some on a pita that I topped with tomato salad, cucumbers & chopped chicken.
THis sounds amazing and a great use of zucchini! I was wondering if the dill could be replaced by something else… can’t tolerate dill sadly. Thoughts?
Maybe parsley?
This is delicious! Has become a staple as long as there is zucchini. I freeze it also.
This dip is delish! Especially warm (but great cold or warm). Don’t skip the lemon zest if you can help it (life rule). I made a 50/50 zucchini/cannellini bean batch (for a protein boost) and it worked well, though I might go 70/30 mix next time.
Very yummy. Pretty easy. Nice option as a dip or spread. I’m always excited for a plant based option. This might be considered an alternative to the artichoke dip that doesn’t tend to be very healthy!
Any idea if yellow squash could be used in place of the zucchini? I’m overloaded with yellow squash and don’t have one zucchini in the garden. Crazy year!
Yes that should work! If you try it let me know how it comes out!
Followed as written. Delicious! Very easy.
Can I substitute the Tahini for something not nut based,?
Hi Elizabeth, tahini is seed based since its made from sesame so there should never be any nuts. Hope this helps!
Tahini is a sesame seed paste. It shouldn’t have nuts, but check the label because it may be made in a factory that also processes nuts.
Will it freeze?
Not sure
Did you roast the garlic whole in its paper to prevent burning?
Whole cloves, but not in paper.