Tuesday, August 7, 2018

Zucchini Dip #FarmersMarketWeek #KitchenMatrixCookingProject

Reminiscent of hummus, this wonderful dip made of zucchini is a great change of pace.  It is light, bright and delicious.


Join me as I celebrate Day 2 of Farmer's Market Week with a recipe from our Kitchen Matrix Cooking Project......
I was pleased to be asked to choose our recipe sections this month for the Kitchen Matrix Cooking Project, spearheaded by Cam of Culinary Adventures with Camilla.  She and I, along with Karen of Karen's Kitchen Stories, have been working our way through the cookbook by Mark Bittman.


Knowing that we were also participating in Farmer's Market Week with Ellen of Family Around the Table during this first week. I immediately went to the vegetable section for my selections for this month.


I chose Zucchini for this first Tuesday, knowing that the Farmer's Markets would have an abundance of these wonderful summer squash right now.


Bittman takes ingredients and gives you several ideas of how to cook and serve them.  In this case, he gives us 12 different recipes for zucchini.  Bittman shares 3 recipes each for using zucchini raw, grilled, sauteed or microwaved.


I was intrigued by this dip found in the sauteed section.  I adapted it to use ingredients that I had on hand.  I also sauteed the pine nuts with the zucchini instead of toasting them separately.  


Let's see what Cam and Karen chose to make featuring Zucchini






Here is what the others found to share at the Farmer's Market today.

And last but not least.......

Here is my Recipe



#zucchini, #appetizers, #dips, #vegan, #Vegetarian,
Appetizers, Vegetables, Dips
Fusion
Yield: 1 c. dipPin it

Zucchini Dip

Reminiscent of hummus, this wonderful dip made of zucchini is a great change of pace. It is light, bright and delicious.

ingredients:

2 Zucchini (about 1 1/2 lbs), cut into chunks
1/2 c. raw pine nuts
1 clove garlic
1/4 c. Tahini dressing
pepper to taste
1 T. olive oil 

instructions

Heat olive oil in skillet over med heat.  Add the zucchini and pine nuts.  Cook, stirring often, until lightly browned.  Transfer to a food processor along with the garlic clove and dressing. Puree until smooth.  Taste and season with pepper as desired.  Serve with fresh veggies, pita crisps  or good bread.

NOTES:

Adapted from The Kitchen Matrix Cookbook
Created using The Recipes Generator

12 comments:

  1. I love zucchini hummus. I've found you can make a good hummus from almost anything, but zukes are up there among the favs. Yours looks delish!

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  2. There is always plenty of zucchini in the summer and this is such a creative way to use it!

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  3. I love your idea of sauteeing the pine nuts with the zucchini. I'm also going to have to invest in some Tahini.

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  4. I can understand why you were intrigued by the dip, I am intrigued to give it a try too!

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    Replies
    1. You should Caroline, it is really good.

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  5. I am totally trying this! It's a healthy, hearty, delicious dip for nibbles!

    ReplyDelete

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