Good Food, Good Life, 365 – Grilled Zucchini Dip

Grilled Zucchini Dip

1 1/2 pounds zucchini
olive oil, for brushing on zucchini and for garnish
3 chubby cloves garlic
1/4 cup coarsely chopped fresh parsley
2 to 3 tablespoons fresh lemon juice
1/4 cup tahini
1/2 teaspoon coarse kosher salt
1/2 teaspoon freshly ground black pepper
For garnish: finely chopped parsley and smoked paprika

Rinse zucchini. Cut off both ends and discard. Slice zucchini into long planks, about 1/2-inch thick. Brush both sides of planks with olive oil. Grill, turning once, directly on grate, until the zucchini is tender and has dark grill marks. Remove from grill and wrap in aluminum foil to steam for a few minutes.

Place garlic and parsley in bowl of food processor. Pulse to chop. Add 2 tablespoons lemon juice, tahini, and zucchini. Process until dip is creamy with specks of parsley. Add salt and pepper and pulse 2 times. Taste and adjust seasoning if necessary, with more lemon juice, salt or pepper. Spoon into serving dish. Create a well in the center and drizzle in some olive oil. Sprinkle with minced parsley and smoke paprika. Serve warm or at room temperature.

Sue’s tips

This dip can be stored in a tightly sealed container for 2 or 3 days. Bring to room temperature before serving.
Turn this dip into a pasta sauce. Cook pasta. Drain and toss with olive oil. Stir Grilled Zucchini Dip into the pasta to coat. Add some finely chopped garden-fresh tomatoes and a little grated Parmesan cheese.