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Roasted courgette (zucchini) dip
Ellie Bedford
50 minutes
4-6 servings
BeginnerThis recipe was created as a sneaky way to get my children to eat courgettes- and it worked! They loved it! It also makes use of the herby oil you get in jarred olives, and leftover cheese, so is a pretty frugal recipe too!
Total Steps
4
Ingredients
9
Tools Needed
8
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The Boo the Bear and the goji berriesIngredients
- 1/2 cup yoghurt
- 1-2 cloves garlic
- 4 olives marinated olives
- 1/4 cup olive oil from the olives
- 35 g soft goats cheese(optional)
- 1/2 lemon lemon juice
- taste sea salt(optional)
- 1 tablespoon flax oil
- 4 pieces courgettes (zucchini)
Instructions
1
Step 1
40 mins
Place the courgettes on a baking sheet and roast in the oven at 180 degrees Celsius for approximately 40 minutes, or until softened.
2
Step 2
10 mins
Once cooked, remove the courgettes from the oven, roughly chop them, and set aside to cool for 10 minutes.
3
Step 3
Transfer the cooled, chopped courgettes and all other ingredients into a food processor. Blend until well mixed but still retaining a little texture.
4
Step 4
Pour the dip into a serving dish, drizzle with flax oil, and serve immediately at room temperature.
Tools & Equipment
oven
baking sheet
knife
cutting board
food processor
measuring cups
measuring spoons
serving dish