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Zucchini Dip/Sauce

September 17, 2019

Prep Time:

15 Minutes

Cook Time:

10 Minutes


30 Servings


Dips and Sauces, Vegan, Vegetarian

Baking Bread Composition_edited.jpg

About the Recipe

p.227 Battered: A Whipped and Sipped Mystery

The community room was the size of two full apartments, so it was a great place to take children when it was too cold or hot to play outside. Noah was already on his fourth trip around the room. She let him watch one more crack of lightening and make one more run around the room before announcing that it was time to go back home to prepare dinner.

An hour later, the smell of tomato pesto soup and fresh bread filled the apartment as Quinn set the table, Noah poured the water, and Sierra placed the butter plate and a bowl of zucchini-dill dip on the table. They all sat down, and Alene was happy to get through dinner without a single argument. The kids finished quickly as usual, and Alene stayed at the table to keep her father company. It took him a long time to eat his meal.

“Dad,” said Alene, “do you remember hearing anything about Gary hiding money that Joan embezzled from her company?


1 small or medium zucchini, cut into pieces w/skin

2 or 3 cloves garlic

Olive oil spray for the pan

Juice of ½ small lemon (about 2 TBSPs)

¼ cup water (if you want to use this as salad dressing, use EVOO instead)

1/3 cup golden raisins (you can use honey, agave, or brown sugar – don’t use dark raisins)

2 TBSP tahini (or use 1 TBSP sesame seeds + ¼ cup water)

¼ tsp each: salt, pepper

½ tsp each: cumin, coriander, turmeric

1 tsp dried basil

1/2 oz (about a handful) of fresh mint


  • Sauté zucchini and garlic in hot, sprayed pan until lightly browned (5-7 minutes).

  • Add everything to blender and process until smooth.

  • Season to taste (add more salt or if you like it sweeter, add 1 tsp of honey or agave.

Makes about 1 ½ cups (serve with everything!)

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