Middle Eastern Warm Zucchini Dip Recipe

This vibrant and flavorful Middle Eastern zucchini dip is incredibly healthy, easy to make, and perfect as a side dish! Traditionally, the scooped-out flesh of stuffed zucchini is used for this recipe – but it's so good, you might find yourself buying zucchini just to make it! Long green zucchini is key. Enjoy this warm, comforting dip with pita bread. (Note: Adjust the Maggi seasoning to your taste – start with less and add more incrementally.)

Prep Time 15 mins
Cook Time 20 mins
Calories 85.4 kcal
Protein 2g
Rating 3.0 (1 Reviews)
Middle Eastern Warm Zucchini Dip 29

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Middle Eastern Warm Zucchini Dip

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How to Make Middle Eastern Warm Zucchini Dip

  1. Peel the skin off of 2 medium-long zucchini.
  2. Finely grate the zucchini using a mandolin or box grater.
  3. Heat 2 tablespoons of vegetable oil in a medium skillet over medium heat. Add 1/2 medium yellow onion, finely chopped.
  4. Cook the onions until translucent and golden brown, about 5-7 minutes.
  5. Add the grated zucchini to the skillet. Cook for 10-12 minutes, or until soft and tender.
  6. Stir in 1/2 Maggi bouillon cube (or to taste), and 1/4 cup chopped fresh mint.
  7. Cook for another 2-5 minutes, until the zucchini is fully cooked and the flavors have melded.
  8. Transfer the zucchini dip to a serving bowl and serve warm with pita bread.

Nutrition Information (Approximate per serving)

Sodium

8 g

Sugar

10g

Fat

4g

Carbs

1g