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zucchini dip in a bowl with fresh bread on the side.
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5 from 1 vote

Zucchini Dip - The New Avocado Toast

This zucchini dip is so tasty it's new avocado toast. Light, fresh, vegan, keto, dairy-free, gluten-free, low-carb - this snack is SUPER healthy.
Prep Time 3 minutes
Cook Time 20 minutes
Cooling time 10 minutes
Total Time 33 minutes
Servings 4 people
Calories 147kcal
Cost $5/ 3€


  • 2 whole zucchinis yellow or green
  • 2 cloves garlic peeled
  • 100 ml water
  • 1 tsp salt
  • 65 g olive oil high quality
  • tsp chili flakes
  • ½ piece lemon juice
  • 1 tsp turmeric (optional)


  • First peel the zucchinis and cut into round slices about 1cm thick. Add them to a bowl with the salt and let them sit for 5 minutes.
    The sliced zucchini on a cutting board.
  • Add the chili and the peeled garlic with the olive oil. This is the most important step because this is the flavour of the whole dish. If you burn the garlic you must start over as it will taste horrible.
    Normal Pot Cooking: Cook over low heat until the garlic sizzles and turns light brown but not burnt. About 5 minutes. Discard the garlic.
    Instant Pot Cooking: Turn on the sauté function and cook the garlic until the garlic starts to sizzle. Turn off the sauté function and let cook for another 5 minutes or until golden brown. Discard the garlic.
    Optional - Add the tsp of turmeric to the oil now.
    One pot with garlic, chili oil and one bowl with the salted zucchinis.
  • Normal Pot Cooking: Add the salted zucchinis to the pot with the infused oil (they should be slightly wet now from the salt) and cook over low heat with a lid until they break down completely. About 15-20 minutes. You will need to stir occasionally so it doesn't stick to the bottom and burn.
    Instant Pot Cooking: Add the salted zucchinis with their juice to the pot with the infused oil. Add the 100 ml of water, and give it a quick stir.
    Close the lid and set to high pressure for 3 minutes. Depressurize naturally for about 10 minutes and then release the rest of the pressure with the valve.
    The sliced zucchini in the instant pot with salt.
  • Normal Pot Cooking: After the zucchinis have cooked down, break them up with a wooden spoon and continue to cook without the lid over low heat to thicken it up. Add a squeeze of fresh lemon juice and taste taste. Add more salt if you desire.
    Instant Pot Cooking: Once fully depressurized, turn on the sauté function and continue to cook for about 5 minutes until most of the water is gone and it starts to thicken up. Stir continuously, breaking up the cooked pieces with a wooden spoon as you go. Add the squeeze of lemon juice and taste. Add more salt if you like.
  • Let the dip cool in the pan (about 10 minutes) and transfer to a sealed container or jar with a lid. Refrigerate. This dip stays good for about 5 days and freezes really well.


Cooking the garlic correctly in the oil is the most important step. If you burn the garlic you must start over because it will taste horrible. 
It's important to always have some water in the pressure cooker to avoid the "burn" setting. 


Serving: 100g | Calories: 147kcal | Carbohydrates: 1g | Protein: 1g | Fat: 16g | Saturated Fat: 2g | Sodium: 583mg | Sugar: 1g | Vitamin A: 19IU | Vitamin C: 2mg | Calcium: 3mg | Iron: 1mg
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