Mouth-watering Meze Recipe: Zingy Zucchini Dip

Mouth-watering Meze Recipe: Zingy Zucchini Dip

A tangy meze dip that can be rustled up in no time, perfect if you are rushed off your feet but still want a healthy snack

Saadia Usmani  Saadia Usmani  on 10 Oct '19

There’s such an abundance of zucchini (courgette) here in Hong Kong all year-round that I thought it would be good to use it in a variety of ways. So this is my own meze concoction that I threw together primarily as a nice, low-calorie lunch filler. I’ve particularly avoided adding tahini to this dish, as I was trying to keep it very light, enhancing the the flavour of the sweet zucchini with the lemon juice and salt. You can add a dash of heat to it with some hot paprika or chilli powder at the end. If you’re watching your weight, this a great dish to scoop up on a crispy rice cake. You can make a batch of it, pop it in the fridge and grab it when you need a quick burst of energy. The zingy elements are the sharp lemon and yoghurt, giving you that essential vitamin C.

Prep time: 5 min

Cooking time: 10 min


  • 2 medium zucchini, steamed or roasted until tender
  • 2 cloves garlic, crushed
  • 2 tbsp natural yoghurt
  • juice of ½ lemon
  • salt, to taste
  • drizzle of olive oil
  • handful of fresh mint, chopped finely
  • sprinkling of hot paprika or chilli powder (optional)


  1. Cook the zucchini until very tender and scoop out the flesh into a bowl.
  2. Add the crushed garlic, yoghurt, lemon juice and salt and mix together – the mixture should be reasonably textured, so don’t mash it too much.
  3. Scoop into a serving dish and garnish with a drizzle of olive oil and finely chopped mint (also adding paprika or chilli powder for heat, if desired).

For more awesome recipes like this, like Foodie on Facebook

Saadia Usmani

Saadia Usmani

Foodie Fanatic - cook, eat, feed, teach and explore!

share the ♥