Summer is coming to an end.You can smell the cool autom breeze in the evening and we are having some cloudy cool days now. Although I am looking forward to the apples, the colored leaves and the lower temperatures I don’t want summer to end just yet. The end of summer means waking up at 6 am, school runs and exams. So if you are like me facing an end of summer blues I know you will enjoy this refreshing summer dip.
Zucchini is one vegetable that is always on my shopping list. Whenever I find good zucchini I never hesitate to buy it. There is so much you can do with this green summer vegetable. You can make it into salads, pasta, quiches, omlettes, appetizers and even desserts.
This zucchini mint dip combines the sweetness of the sauteed onions, the freshness of mint and the pure summer goodness of zucchini. Serve this with some toasted pita bread and indulge yourself in the wonders of summer while it lasts.
I usually make this as a side dish or a snack when I am making stuffed zucchini. You see,I hate to throw the part left after coring the zucchini and this is a great and delicious way to use those left overs but that doesn’t mean you can’t make this dish with whole zucchinies. All you have to do is grate the zucchini or finely chop it and proceed with the recipe as is.
Refreshing minty zucchini dip
2 cups (10- 12 oz) of zucchini (grated, finely chopped or use the left overs from coring stuffed zucchini)
1 onion finely chopped
4 tablespoons (52 grams) olive oil
1 tablespoon (12 grams) dried mint
pinch of salt
In a small pot add the olive oil and the chopped onions and saute over medium heat for 2-3 minutes.
Add the zucchini and mint and stir to combine.
Lower the heat and cover the pot.
Cook it over low heat, stirring every 5 minutes untill the zucchini is soft and tender.