I make it all summer long.

Why did I think I would be able to eat so much zucchini?

Last year, I started making a dip that quickly uses up my backyard bounty.

zucchini dip in a bowl on a plate with sliced vegetables

Simply Recipes / Mark Beahm

Its a creamy, garlicky zucchini and yogurt dip thats so good its dinner-worthy.

I love pairing zucchini with yogurt because it allows the subtle flavors to come through.

Its just a quiet beauty.

someone dipping a chip in a bowl of zucchini dip on a plate with sliced vegetables

Simply Recipes / Mark Beahm

For this dip, I like to salt the zucchini in advance, drawing out its notorious excess moisture.

The resulting dip is luscious and velvety, with bright garlic and lemon flavor.

I like to finish the dip with my best olive oil and a handful of fresh herbs.

Sometimes, Ill add a little paprika or sumac on top for a contrasting color.

Because its creamy with a subtle flavor, its also a hit with my kids.

Sprinkle all over with 2 teaspoons salt, then allow to drain in a colander for 20 minutes.

Line a baking sheet with parchment paper.

Gently squeeze the excess water from the zucchini and pat it dry with paper towels.

Roast until the zucchini is soft and golden brown, 15 to 20 minutes.

Allow to cool for 5 minutes.

In a food processor, pulse the garlic until chopped.

Add the yogurt and lemon juice and process to combine.

Taste and adjust seasoning as necessary.

Pour into a bowl and top with 1 tablespoon olive oil and chopped herbs, if using.

Serve with crackers, pita, or crudite.

Dip can be prepared up to 2 days ahead of time.

Store in a sealed container in the refrigerator for up to 5 days.

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