Zucchini Yogurt Dip



  1. Cut off the ends of the small, unpeeled zucchini and discard, and then chop the remainder into a quarter inch dice.
  2. 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.
  3. Transfer roasted zucchini to a bowl, combine with paprika. Set mixture aside and allow to cool to room temperature.
  4. 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.
  5. 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.


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