Courgette season is drawing to a close here in the UK (it runs from June to October), so what better way to use up one of my absolute favourite veggies than in this beautiful courgette / zucchini antipasti. This roasted courgette and cumin dip is full of interesting flavours that marry up perfectly with the humble courgette, but what’s best is that it’s so easy to make. Fire the courgettes in a hot oven and let them sizzle away for a short while, then you just whizz them up with all the other delicious flavours and you have the perfect healthy courgette dip / toast topper / zucchini antipasti.
So what are all these delicious flavours? Well, first up the courgettes and cumin are roasted together. This is then blitzed in a processor with crushed garlic, a squeeze of lemon and plenty of fresh herbs. Dill and mint go so well with courgettes, which is why they turn up in so many zucchini antipasti dishes. They add a real freshness to the courgette dip that reminds you that, despite the clouds, summer wasn’t as long ago as it now feels. To finish things off, a dollop of greek yoghurt and, if you fancy it, a pinch of fiery chilli flakes to spice things up. Oh, and a good drizzle of EVOO.
In terms of partners for this delicious courgette dip, you’d be hard pressed to beat my favourite crispbread of all from Peter’s Yard. They make the most incredible Swedish style crispbreads (like I used in this delicious recipe) that have an insane crunch! Dunking those in this zucchini antipasti would be pretty special. Alternatively, some delicious bruschetta that are loaded with the courgette dip on top, would make for a great light lunch. With the dill and lemon, this actually goes really well with grilled fish as a little kind of relish on the side too.
If you want to get ahead, you can make this zucchini antipasti in advance. Leave out the fresh herbs (the mint will get nailed by the acid in the lemon!) and it will store perfectly well in the fridge for 2-3 days. When you’re ready to enjoy it, stir the mint and dill into the courgette dip and enjoy!
EASY ZUCCHINI ANTIPASTI
- 500 g courgettes chopped
- 1 tbsp olive oil
- 1 tsp cumin seeds
- 1 garlic clove crushed
- A squeeze of lemon juice
- 1 tbsp Greek yoghurt
- A handful each chopped dill & mint
- A pinch chilli flakes
- A drizzle Extra virgin olive oil
- Preheat the oven to 180°C or 360°F.
- Arrange the courgettes on a baking tray, toss with olive oil and sprinkle with cumin seeds. Season well. Roast for 15-20 minutes, until golden and cooked.
- In a processor, blitz courgettes, cumin & garlic with a squeeze of lemon. Taste and adjust seasoning. Stir in yoghurt and herbs. Spoon into bowl and finish with chilli and EVOO.