Roasted Zucchini and Mint Dip

Name: Roasted Zucchini and Mint Dip
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 8 servings
Cuisine: Mediterranean
Ingredients: 3 whole (900 g) medium zucchini, halved lengthwise, then cut into ¼-inch (6 mm) thick half-moons; 3 tablespoons (45 ml) extra-virgin olive oil; 1¼ teaspoons (8 g) kosher salt; ½ teaspoon (2½ ml) freshly ground black pepper; 3 whole (15 g) garlic cloves, minced; 1 cup (240 ml) plain Greek yogurt (full-fat or 2%), at room temperature; ½ cup (12 g) fresh mint leaves, loosely packed; 2 tablespoons (30 ml) fresh lemon juice; 1 tablespoon (15 ml) extra-virgin olive oil, for drizzling (optional); red pepper flakes, pinch (optional)

From the MyKitchenBank Kitchen

A vibrant, creamy dip made from roasted zucchini blended with Greek yogurt, fresh mint, and garlic. The zucchini is roasted until caramelized to concentrate its flavor, then puréed smooth and folded into cooling yogurt for a dip that's naturally light but deeply satisfying. Finish with a squeeze of lemon and a drizzle of olive oil. Perfect as an appetizer with vegetables, pita, or crackers.

Prep: 15 min
Cook: 35 min
Wait: 30 min
Total: 1 hr 20 min
Makes: About 2 cups (480 ml)

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Steps

Before you start

Preheat oven to 425°F (220°C)
Line a large baking sheet with parchment paper
Have all ingredients measured and ready before you begin

1
Prepare and toss zucchini
- Cut the zucchini in half lengthwise, then slice each half into ¼-inch (6 mm) thick half-moons.
- You should have roughly 6 cups (900 g) of sliced zucchini.
- In a large bowl, toss the zucchini with 3 tablespoons (45 ml) of olive oil, 1¼ teaspoons (8 g) of kosher salt, and ½ teaspoon of freshly ground black pepper.
- Make sure every piece is lightly coated with oil.
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Ready when: All zucchini pieces are evenly coated
Tip: Don't skip the salt at this stage—it draws out water and helps the zucchini caramelize rather than steam.
2
Roast zucchini until goldenOven 425°F / 220°C
- Spread the zucchini in a single layer on the prepared baking sheet, cut-side down where possible.
- Roast at 425°F (220°C) for 30–35 minutes, stirring halfway through (around the 15-minute mark), until the zucchini is very soft and the edges are deeply golden brown or even lightly charred.
- The zucchini should be fork-tender and most of the liquid should have evaporated.
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Ready when: Zucchini is very soft, golden, and lightly charred at the edges
Tip: The deeper the color and the more caramelization, the more concentrated and sweet the zucchini flavor will be. Don't be afraid of a little char.
3
Cool zucchini slightly
- Remove the baking sheet from the oven and let the roasted zucchini cool on the sheet for about 5 minutes until it's warm but no longer steaming.
- This cooling prevents the heat from breaking down the yogurt when you blend everything together.
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Ready when: Zucchini is warm to the touch but not steaming
4
Blend zucchini and mint
- Transfer the warm roasted zucchini to a food processor.
- Add the 3 minced garlic cloves and the ½ cup (12 g) of fresh mint leaves.
- Blend until smooth and completely puréed, about 1–2 minutes, scraping down the sides as needed.
- The mixture should have no visible chunks.
- If it seems thick or stiff, you can add a tablespoon (15 ml) of water to loosen it slightly.
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Ready when: Mixture is completely smooth with no chunks of zucchini or mint visible
Tip: If your blender is small, work in two batches to avoid overflow and ensure everything purees evenly.
5
Cool purée to room temperature
- Transfer the puréed zucchini and mint mixture to a medium bowl and let it sit at room temperature for about 20–25 minutes, stirring occasionally.
- This cooling step ensures that when you fold in the yogurt, the heat won't warm the yogurt too much and risk breaking it down into a watery consistency.
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Ready when: Purée is warm or slightly cool to the touch, no longer hot
Tip: Stir it once or twice to help it cool more evenly and to release heat.
6
Fold in yogurt and lemon
- Once the purée has cooled, add the 1 cup (240 ml) of Greek yogurt (at room temperature) to the bowl.
- Using a rubber spatula, gently fold the yogurt into the zucchini purée with about 15–20 folds until well combined and no white streaks remain.
- The dip should be smooth, creamy, and a pale green color.
- Stir in the 2 tablespoons (30 ml) of fresh lemon juice.
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Ready when: Dip is smooth, creamy, and evenly pale green with no white streaks
Tip: Fold gently rather than stir vigorously—you want to keep the dip light and airy, not dense.
7
Taste and adjust seasoning
- Taste the dip.
- Adjust salt and pepper as needed—the lemon juice should sing through, and the mint and garlic should be noticeable but not overpowering.
- If the mint flavor is too subtle, add another small pinch of fresh mint (torn or chopped) and fold it in gently.
- If the dip tastes flat, add another ½ tablespoon (8 ml) of lemon juice.
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Ready when: Flavor is balanced with bright lemon, fresh mint, and garlic
Tip: Taste at room temperature—flavors will taste muted when cold, so don't oversalt or over-lemon now.
8
Chill and serve
- Transfer the dip to a serving bowl.
- Drizzle with 1 tablespoon (15 ml) of extra-virgin olive oil and a pinch of red pepper flakes if desired.
- Cover and refrigerate for at least 30 minutes before serving.
- The dip can be served chilled or at room temperature (let it sit out for 15 minutes if straight from the fridge).
- Serve with fresh vegetables (cucumbers, bell peppers, radishes), pita bread, or crackers.
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Ready when: Dip is cold and flavors have settled
Tip: The dip actually tastes better the next day—the flavors have more time to meld together.

Good to know

Tips

Roasting the zucchini is essential—it concentrates the flavor and removes excess moisture. Don't skip this or steam the zucchini instead, as the resulting dip will be watery and bland.
Room-temperature ingredients are key. Let the yogurt sit out for 30 minutes before folding it in—cold yogurt straight from the fridge may not blend smoothly with the warm purée.
The dip tastes significantly better after a night in the fridge. The mint softens, the garlic mellows, and the flavors marry together beautifully.
To make this dip more elegant for entertaining, serve it in a shallow bowl, create a shallow well in the center with the back of a spoon, and fill the well with a small amount of olive oil, a pinch of Aleppo pepper, and a few small mint leaves.

Make ahead

The dip can be made up to 2 days ahead. Prepare through step 6, then cover tightly and refrigerate. The flavors actually improve overnight. Stir well before serving, and add the drizzle of fresh olive oil just before serving if desired.

Storage & reheating

Store in an airtight container in the refrigerator for up to 4 days. The dip does not freeze well due to the yogurt base. To serve from cold, let it sit at room temperature for 15 minutes or stir in a splash of water to loosen it.

Substitutions

plain Greek yogurt (full-fat or 2%) → Labneh or sour cream (use 3/4 cup / 180 ml sour cream mixed with 1/4 cup / 60 ml water to thin slightly). Labneh will make a thicker, tangier dip. Sour cream works but will be slightly more sour—reduce the lemon juice by 1 tablespoon (15 ml).
fresh mint leaves → Fresh parsley or dill (3/4 cup / 18 g, loosely packed). Parsley gives a more herbaceous taste; dill adds a slightly anise-like note. Both are milder than mint, so use the larger amount.
medium zucchini → Roasted eggplant (2 medium eggplants, cubed and roasted at 425°F for 25 minutes). Eggplant creates a baba ganoush–like dip. You may need to add 2–3 tablespoons (30–45 ml) of water to the blend since eggplant loses more moisture.
fresh lemon juice → White wine vinegar or lime juice (use 1½ tablespoons / 23 ml). Vinegar gives a sharper tang; lime adds a tropical note. Both are more acidic, so use slightly less.