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Zucchini Dip, Just Delicious!

zucchine da spalmare

Zucchini is one of the most prepared vegetables during Summertime. I prepare zucchini in many different ways and I am always curious about discovering new ways to serve it.

When I saw this recipe (called zucchini butter) on Food52, by Jennie Cook, I was immediately attracted as it is extremely simple to prepare and looks yummy.

And my intuition was right! I prepared it last Saturday for lunch and I ate it all with my husband – yes, we ate in two what is supposed to be 4 servings ;-). But why worry about it? The whole recipe has only 530 calories!

We ate it with the crispy Sardinian bread, but I believe any bread will fit, even if crispy or toasted ones are probably better.

I grated the zucchini using my food processor, but you can also use your mandoline. I used extra virgin olive oil but I believe it may be delicious too prepared with butter.

  • 1 kg / 2 pounds zucchini
  • 4 Tbsp / 1/4 cup extra virgin olive oil
  • 1 shallot
  • 1 garlic clove
  • salt
  • pepper
  1. Wash the zucchini and grate them.
  2. Put the grated zucchini into a colander and salt them. Let them rest for some minutes while you mince the shallot and garlic.
  3. Put the oil into a pan and add minced shallot and garlic.
  4. Let them cook a few minutes in medium gas.
  5. In the meanwhile, using your hands, squeeze the zucchini (you will be surprised of how much water they will release) and then add them to the shallot and garlic mixture.
  6. Mix them until well comibined and let them cook, stirring every now and then, for about 15 minutes or until they’re done. Add salt and pepper to taste.
  7. Serve with bread.
  8. Buon appetito!

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