- 4 Small Zucchini (About 1 lb.)
- 2 Tbsp. Extra Virgin Olive Oil, Unflavored (Divided, Plus Additional for Drizzling)
- Kosher Salt and Black Pepper, Coarse Ground to Taste
- 2 tsp. Smoked Sweet Paprika
- ¾ C. Greek Yogurt
- 2 Cloves Garlic, Minced
- 5 tsp. Chopped Fresh Mint (Plus More for Garnish)
- 1½ tsp. Aleppo Chile, Crushed (or Cayenne, Powder, if Preferred)
- Cut off the ends of the small, unpeeled zucchini and discard, and then chop the remainder into a quarter inch dice.
- Toss diced zucchini in one tablespoon of the olive oil, then arrange in a single layer on an oiled baking sheet. Season lightly with salt and pepper. Roast vegetables in a 375°F oven until very tender, about 25 minutes.
- Transfer roasted zucchini to a bowl, combine with paprika. Set mixture aside and allow to cool to room temperature.
- Add yogurt, minced garlic, and fresh mint to cooled diced zucchini; stir to combine. Adjust salt and pepper to taste, then refrigerate at least one hour.
- To serve, spoon cooled dip onto a platter. Drizzle with remaining tablespoon of olive oil. Sprinkle with Aleppo Pepper. Arrange pita bread wedges around outside edge of platter.
- This dip can be made up to several days ahead; keep refrigerated until serving. This also makes a nice spicy and cool accompaniment to grilled zucchini, eggplant, or other vegetables.
Have you made this recipe? Share your experience with us in the comments below.