One-Pot Charred Zucchini and Roasted Garlic Confit Dip

Steps

1. 1

   Heat skillet and start first batch

   • Place a large 12-inch cast-iron or stainless steel skillet over medium-high heat.
   • Let it heat for 2 minutes until the surface shimmers when you hold your hand above it (about 2 inches away).
   • Add 2 tablespoons olive oil and swirl to coat the bottom evenly.
   • The oil should shimmer immediately.

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   Ready when: Oil shimmers and moves easily across the pan; surface is very hot

   Tip: A properly heated pan is essential for deep charring. Don't skip this step—cold pans = steamed zucchini instead of caramelized.

2. 2

   Char zucchini in batches

   • Arrange about one-third of the zucchini half-moons in a single layer across the hot skillet, laying them flat.
   • They should touch the pan directly and fit without overlapping.
   • Season lightly with kosher salt and pepper.
   • Without stirring, let them cook undisturbed for 4–5 minutes until the bottom is deep golden brown with blackened, caramelized patches (they should be almost charred).
   • Flip each piece and cook the second side for another 3–4 minutes until equally charred and tender when pierced with a fork.
   • Transfer to a plate and repeat with the remaining zucchini in two more batches, using the same heat level and timing.

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   Ready when: Zucchini is deep golden-brown to blackened on flat sides, tender throughout when pierced with a fork

   Tip: Don't crowd the pan or stir during cooking; each piece needs direct contact with the hot surface to develop the char. Crowding causes steaming instead of browning.

3. 3

   Combine in food processor

   • Transfer all the charred zucchini to a food processor or blender.
   • Add the roasted garlic cloves (about ½ cup / 120 ml), the 3 tablespoons of confit oil, the crumbled feta cheese, lemon juice, and lemon zest.
   • Cover and pulse in short bursts 8–10 times, stopping frequently to scrape down the sides with a spatula.
   • The dip should be mostly smooth with small visible flecks of char and pieces of feta throughout—this texture is intentional.

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   Ready when: Mixture is creamy and mostly smooth with small visible pieces of zucchini, feta, and char specks

   Tip: Pulse in short bursts rather than running continuously. Over-blending breaks down the feta too much and makes the dip gluey and gummy instead of creamy and rustic.

4. 4

   Season and transfer to serving bowl

   • Pour the dip into a serving bowl.
   • Taste a small spoonful and season with additional kosher salt and freshly ground black pepper to your preference.
   • If using it, sprinkle ¼ teaspoon of Aleppo pepper or smoked paprika over the top for a hint of warmth and smokiness.
   • Stir gently to combine.
   • Drizzle with a little additional extra-virgin olive oil if desired for shine and richness.

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   Ready when: Dip is well-seasoned, garnished, and ready to serve

   Tip: Taste before adding final seasoning; the char adds smokiness and the feta adds salt, so you may need less kosher salt than expected.

5. 5

   Serve

   • Serve the dip at room temperature or chilled with crostini, pita chips, warm pita bread, or fresh vegetables (cucumber slices, bell pepper strips, radishes, or carrots).
   • The dip keeps its best texture and flavor at room temperature but can be enjoyed straight from the fridge.
   • If chilled, let it sit on the counter for 10–15 minutes before serving so the flavors are less muted.

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   Tip: Cold temperatures dull the bright lemon and mellow garlic flavors, so room temperature is always best.