Easy Zucchini Spread Recipe with Yogurt and Herbs

This homemade zucchini spread is fresh, creamy, and useful for an easy appetizer. The key is to cook and drain the zucchini well so the texture stays thick instead of watery.

Ingredients

• 600 g zucchini, diced
• 1 garlic clove, minced
• 1 tablespoon olive oil
• 150 g Greek yogurt
• 1 tablespoon lemon juice
• 1 tablespoon chopped parsley
• 1 tablespoon chopped mint or dill
• 1/2 teaspoon fine salt
• 1/4 teaspoon black pepper
• 6 slices toasted bread, for serving

How to Make Homemade Zucchini Spread

Cook the zucchini

Heat the olive oil in a pan. Add the diced zucchini and cook for 10 to 12 minutes, stirring often, until soft and lightly golden. Add the garlic during the last minute.

Drain well

Transfer the zucchini to a sieve and press gently to remove extra moisture. This step makes the spread smoother and thicker.

Blend with yogurt

Place the zucchini in a blender with the Greek yogurt, lemon juice, herbs, salt, and pepper. Blend until creamy but still slightly textured.

Chill and serve

Refrigerate for at least 30 minutes. Serve with toasted bread, crackers, or raw vegetable sticks.

Conclusion

A good zucchini spread should be creamy but not runny. Draining the cooked zucchini is the simple detail that gives this appetizer a better texture.