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+ servings
zucchini dip in a bowl with fresh bread on the side.

Zucchini Dip - The New Avocado Toast

This zucchini dip is so tasty it could be the 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€

Equipment

  • Instant Pot (You can also use a normal pot with a lid)
  • Wooden spoon

Ingredients

  • 2 whole zucchinis yellow or green
  • 2 cloves garlic peeled
  • 1 tsp salt
  • 65 g olive oil high quality
  • tsp chili flakes
  • ½ piece lemon juice
  • 2 tbsp water only if cooking with an instant pot

Instructions

  • 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 golden 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.
    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 2 tbsp 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.

Notes

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. 

Nutrition

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
Tried this recipe?Leave a comment below!