zippy zucchini dip

Keeping the safflower whole gives a really nice colour to the dish..

Serves: 4

Ingredients:

7 white zucchinis

2 – 3 cloves garlic

1/2 onion, finely diced

1/3 cup tap water

pinch of: salt, pepper, mixed spice, safflower, mint (dried + crushed)

Method:

Note: this recipe goes hand-in-hand with another recipe (sheikh) that uses the left over zucchini. If you don’t want to make the latter recipe, then simply grate 5 – 6 white zucchinis.

Wash the zucchini and cut off the top (where the stem belongs).

Use a zuchinni corer to core out it’s insides, [brief method here].

Take the inner flesh and place it in a lightly oiled tefal pan.

On high heat, add 1/3 cup water and onion.

Turn the heat down to low after the water boils. Cover the pan.

Cook for 7-10 minutes, stirring a few times throughout.

Next add the salt, pepper, mixed spice, safflower and mint.

Stir through for a minute until the flavour evenly spreads throughout.

If you feel the zuchhini is too dry, add a bit more water, but no more than 1/4 cup.

Let it cook for a further 5 minutes.

In the meantime, crush the garlic.

Add the garlic to the pan and stir through.

Cook for the last 5 minutes with the lid on (here it’s best to taste the zuchinni to check if it’s completely cooked).

Serve either as a dip and eat with pita bread or crackers or serve as a side dish for dinner.

Devour!

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