Grilled Zucchini Dip with Flatbreads and Crackers
Grilled zucchini, olive oil, garlic and Parmesan create a summery dip that’s reminiscent of pesto
This appetizer is like a zucchini pesto. It's also great spread on bread and topped with cheese or grilled steak.
Rori Trovato
INGREDIENTS
1/3 cup olive oil
4 medium zucchini, cut in half lengthwise, stem end removed
1 large clove garlic, minced
1/2 cup grated Parmesan cheese
1 teaspoon kosher salt
1 teaspoon kosher salt
Flatbread, crackers or pita bread cut in wedges for serving
Yield: 4 Servings
DIRECTIONS
1
Heat the grill to medium high. Brush the cut zucchini with a little of the olive oil. Grill on each side for about 3 to 4 minutes, until slightly tender and grill marks appear. Remove from grill and let sit until cool enough to handle.
2
Cut zucchini into large pieces and put in the bowl of a food processor. Add the garlic and cheese and pulse; drizzle in the remaining olive oil until a chunky puree forms. Season with salt and pepper and serve with flatbreads, crackers or pita.
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