Grill-Charred Zucchini Ribbon Dip with Lemon-Herb Olive Oil Drizzle

Introduction

Grill-Charred Zucchini Ribbon Dip with Lemon-Herb Olive Oil Drizzle is the kind of appetizer that feels rustic, elegant, and delightfully fresh all at once. It’s a dish built on simplicity—tender ribbons of zucchini kissed by smoky grill marks, blended into a silky, luscious dip that’s both light and deeply flavorful. What makes this recipe especially memorable is how it turns a familiar summer vegetable into something unexpectedly luxurious. The grill adds depth, the herbs brighten, the lemon lifts, and the olive oil ties everything together with a smooth, velvety finish.

This dip is perfect for warm-weather gatherings, alfresco dinners, potlucks, or as a vibrant starter for a Mediterranean-inspired meal. It pairs effortlessly with toasted pita, crisp vegetables, or artisan crackers, and it’s the kind of appetizer people gather around, dipping eagerly while asking, “What’s in this?” Whether you’re entertaining guests or simply elevating a quiet night at home, this zucchini ribbon dip brings freshness, texture, and a touch of grilled sophistication to your table.

Ingredients

This recipe uses simple, fresh ingredients that come together to create a dip with nuanced layers of flavor. The components are divided between the charred zucchini base and the bright lemon-herb olive oil drizzle.

• For the Zucchini Ribbon Dip:
• 3 medium zucchinis, sliced into thin ribbons using a peeler
• 2 tablespoons olive oil
• 1 teaspoon sea salt
• 1/2 teaspoon black pepper
• 2 cloves garlic, minced
• 1 tablespoon fresh lemon juice
• 1/4 cup plain Greek yogurt (full-fat recommended)
• 1 tablespoon tahini
• 1/4 teaspoon smoked paprika
• For the Lemon-Herb Olive Oil Drizzle:
• 3 tablespoons extra-virgin olive oil
• 1 teaspoon lemon zest
• 1 tablespoon fresh lemon juice
• 1 tablespoon finely chopped parsley
• 1 teaspoon chopped fresh basil
• 1/2 teaspoon chopped fresh thyme
• Pinch red pepper flakes (optional)
• Small pinch sea salt

Instructions

These step-by-step instructions will guide you through creating a creamy, smoky, beautifully balanced zucchini dip. Take your time with each stage—the more intentionally you char, season, and blend, the more richly flavored your final dip will be.

1. Begin by preparing the zucchini ribbons. Using a vegetable peeler, shave each zucchini lengthwise into thin, even ribbons. This process takes about 5 minutes. Aim for wide, flexible ribbons—if they’re too thin, they may burn too quickly on the grill.
2. Preheat your grill or grill pan to medium-high heat. Allow it to heat for 3–4 minutes to ensure strong searing capability. Brush the zucchini ribbons lightly with olive oil and sprinkle them with sea salt and black pepper. Coating lightly prevents sticking and helps develop crisp char edges.
3. Place the zucchini ribbons directly on the grill grates. Grill each side for about 1 minute, just until char marks appear and the zucchini softens. Work in batches if needed to avoid overcrowding. The key is achieving a smoky, fire-kissed flavor without overcooking—the ribbons should remain tender but not mushy.
4. Transfer the charred zucchini to a bowl and allow them to cool for 5 minutes. Cooling prevents the yogurt and tahini from separating or thinning when blended. As they rest, their natural moisture releases, which helps create a smooth dip base later.
5. Once cooled, place the zucchini ribbons in a food processor. Add the minced garlic, lemon juice, Greek yogurt, tahini, and smoked paprika. Blend on medium speed for 20–30 seconds. Scrape down the sides and continue blending until the mixture is smooth and creamy. If the dip seems too thick, add 1–2 teaspoons of olive oil for silky consistency.
6. Taste and adjust seasoning. Since zucchini absorbs salt differently depending on water content, you may need an extra pinch of sea salt or squeeze of lemon juice to brighten the flavors. Blend again briefly to incorporate.
7. Transfer the dip to a serving bowl using a rubber spatula. Smooth the top with gentle circular motions for a clean, attractive appearance. Set aside while preparing the lemon-herb drizzle.
8. In a small bowl, whisk together olive oil, lemon zest, lemon juice, parsley, basil, thyme, and a pinch of red pepper flakes if using. The herbs should be finely chopped to distribute evenly. Whisk for 30 seconds until emulsified.
9. Spoon the lemon-herb olive oil over the dip in a swirling pattern. This enhances both presentation and flavor, creating contrast between the creamy base and the vivid, aromatic drizzle.
10. Optional step: Garnish with a sprinkle of smoked paprika, a few herb leaves, or thinly sliced grilled zucchini pieces. This adds texture and visual appeal. Serve immediately with toasted pita, warm naan, vegetable sticks, or artisan crackers.

Tips and Variations

Creating a beautifully smooth and flavorful zucchini dip is all about technique, balance, and thoughtful preparation. For best results, always choose firm, fresh zucchinis—they should feel heavy for their size and have glossy skins. Avoid grilling the ribbons too long; overly soft zucchini can lead to a watery dip. Instead, aim for quick, confident grill marks. Another common mistake is overseasoning early. Because zucchini releases moisture, taste and adjust at the end for the most accurate flavor.

For variations, try swapping Greek yogurt with ricotta for an even creamier, mild flavor, or use roasted garlic instead of fresh for deeper sweetness. If you want a vegan version, replace yogurt with a plant-based yogurt alternative and use tahini as the primary creaminess booster. You can also experiment with other herbs—cilantro and mint create a brighter, more summery profile.

To store leftovers, keep the dip in an airtight container in the refrigerator for up to 3 days. Stir before serving, as natural separation may occur. While reheating isn’t recommended due to the yogurt content, you can bring it to room temperature before eating for best texture.

Serving Suggestions

This dip shines when paired with crisp, warm, or lightly toasted accompaniments. Try serving it with homemade pita chips, multigrain crackers, or fresh-cut vegetables like cucumbers, carrots, and bell peppers. For a more elevated presentation, surround the dip bowl with grilled baguette slices brushed lightly with olive oil and herbs.

If you’re building a Mediterranean-inspired appetizer spread, include marinated olives, roasted red peppers, hummus, and stuffed grape leaves alongside the zucchini dip. The smoky notes from the charred ribbons complement grilled proteins beautifully—think lemon chicken skewers or herb-marinated shrimp. To finish the presentation, drizzle a little extra lemon-herb oil on top just before serving for an eye-catching sheen and added fragrance.

Nutritional Information

Approximate values per serving (based on 6 servings):
Calories: 135
Protein: 3g
Carbohydrates: 6g
Fats: 11g
Fiber: 1g
Sugars: 3g
Sodium: 220mg

Conclusion

Grill-Charred Zucchini Ribbon Dip with Lemon-Herb Olive Oil Drizzle is a fresh, vibrant, and delightfully smoky appetizer that brings a gourmet touch to any occasion. It’s simple enough for weeknight snacking yet elegant enough for special gatherings. If you’re looking for a dip that feels both comforting and uniquely bright, this one is sure to become a favorite. Give it a try, experiment with variations, and share it with guests—they’ll be impressed by how a humble zucchini can transform into something truly memorable. Enjoy every creamy, herb-infused bite!