Turkish Roasted Zucchini Spread with Yogurt and Garlic Recipe
This light spread is a Turkish way to use delicate zucchini – after roasting, it’s mixed with yogurt, garlic, and herbs. In Turkey, similar dips are served as part of a mezze spread, for dipping bread or vegetables. The flavor is milder than classic tzatziki, but just as refreshing and perfect for summer dinners.
This spread combines the sweetness of roasted zucchini with creamy yogurt and fresh herbs, creating a light but satisfying dip that fits perfectly into a Mediterranean-style mezze. It’s an easy way to turn simple zucchini into something elegant and summery.
Chef's tips
Use the thickest yogurt you can find (Greek or Turkish-style) so the spread doesn’t turn watery. Make sure to roast the zucchini until lightly browned – this step deepens the flavor and prevents the spread from being bland.
How to serve
Serve well chilled, drizzled with a little extra olive oil and sprinkled with fresh herbs or chili flakes. Pair it with warm flatbread, crudités, or as a refreshing side to grilled meats and fish.
Ingredients
- zucchini young, with skin - 500 g
- plain yogurt thick - 250 g
- garlic - 2 cloves
- olive oil - 2 tablespoons
- lemon juice - 1 tablespoon
- dill chopped, can be replaced with parsley - 2 tablespoons
- salt to taste
- black pepper to taste
- walnuts finely chopped, optional for sprinkling - 20 g
Preparation
- Preheat the oven to 200°C, top and bottom heat.
- Wash the zucchini, trim the ends, cut in half lengthwise, then slice into half-moons about 1 cm thick.
- Transfer the zucchini to a baking tray lined with baking paper, drizzle with 1 tablespoon of olive oil, sprinkle with salt and pepper, and mix with your hands.
- Bake for 20–25 minutes, until the zucchini pieces are soft and lightly browned on the edges; halfway through, gently stir them.
- Let the roasted zucchini cool slightly, then chop it with a knife into smaller pieces so the spread doesn’t have long strands.
- Finely chop the garlic or press it through a garlic press.
- In a bowl, mix the yogurt, garlic, lemon juice, 1 tablespoon of olive oil, dill, and a pinch of salt and pepper until you get a smooth sauce.
- Add the chopped zucchini to the yogurt sauce and gently mix so the pieces don’t fall apart completely.
- Transfer the spread to a bowl, sprinkle with chopped walnuts (if using), and refrigerate for at least 30 minutes so the flavors meld.
Storage
Pasta z czasem może puścić trochę wody z cukinii; przed podaniem wystarczy ją zamieszać łyżką, aby znów była jednolita.
