So as some of you might know, because how wouldn’t you know, – I did a trip to Italy recently. Which means, I am basically Italian. I must be.
The Italian bed bugs got me good, and I bet I’ve shared some Italian blood with someone Italian. You can’t deny it, scientifically proven.
And now, I’m on an Italian wave. I’m putting Parmesan cheese, olive oil and fresh herbs on everything. I did this in the past, too, but now I do it with pride in my heritage.
This zucchini Parmesan spread or dip is just one of the recipes I made with those ingredients. It really reminds me of a dip I often buy with artichokes, but it’s made with roasted zucchini, not artichokes, because I have lots of them!
It’s super good and great as a spread over toast too, it would be a great appetizer or even breakfast. Sometimes, if I haven’t eaten anything late into the afternoon and have no time, I’d also snack on it quickly. Like a squirrel. But, an Italian squirrel.
So here’s the recipe, I hope you enjoy it!
Zucchini Parmesan Spread or Dip
Delicious dip or spread with roasted zucchini, Parmesan and garlic! It's a great summer appetizer with some fresh tomatoes and cucumbers on top of toasted bread or crackers.
Ingredients
- 1 roasted zucchini (or 1-1/2 cup roasted or grilled)
- 1-2 garlic clove, minced (as desired)
- 2 1/2 tbsp Parmesan cheese, grated
- 1/4 cup fresh basil leaves
- 2 tbsp fresh lemon juice (or to taste)
- A pinch of salt and pepper
Instructions
- Add roasted zucchini to the blender cup of your hand blender with the Parmesan, garlic, basil, lemon juice, salt and pepper.
- Blend with a hand blender either all the way or leave about a ? not blended and mash the rest with a fork if you want it chunky.
- Serve as dip or spread over bread.
Nutrition Information:
Yield: 1 Serving Size: 1Amount Per Serving: Calories: 100Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 11mgSodium: 307mgCarbohydrates: 11gFiber: 2gSugar: 4gProtein: 7g