Every summer when zucchini takes over my garden I start looking for new ways to use it up, and this one has become my absolute favorite. It looks like something you’d pay a lot for at a fancy deli counter, it tastes rich and creamy and savory, and it’s made entirely from zucchini and a couple of things I always have on hand. I put it on toast, bagels, crackers, and honestly just eat it with a spoon sometimes. My neighbors have started asking me to make extra for them.
- 2 medium zucchini, about 1 lb total
- 1 medium onion, diced
- 1 medium carrot, grated
- 2 to 3 garlic cloves, minced
- 2 wedges of Laughing Cow cheese or 2 oz cream cheese
- a handful of fresh dill and parsley, chopped
- salt, black pepper, and a pinch of nutmeg to taste
- oil for the pan
Peel the zucchini if the skin is thick, otherwise leave it on. Cut into small cubes and set aside. Heat a generous drizzle of oil in a skillet over medium heat and cook the onion until soft and just starting to turn golden. Add the grated carrot and cook for another few minutes, then add the zucchini and garlic. Season with salt, pepper, and nutmeg, cover the pan with a lid, and let everything cook down together for about 15 minutes, stirring occasionally. You want the zucchini completely soft with most of the moisture cooked off. If there’s still a lot of liquid in the pan, remove the lid and cook for a few more minutes until it evaporates.
Let the mixture cool down slightly, then transfer it to a blender or food processor. Add the cheese wedges and the fresh herbs. Blend on high until completely smooth and creamy. Taste for salt and pepper and adjust.
Transfer to a jar or container and refrigerate for at least an hour before serving. It firms up beautifully as it chills and develops even better flavor overnight. Spread it thickly on toasted sourdough, crackers, or a bagel. It also works beautifully as a dip for fresh vegetables or as a sandwich filling with sliced tomatoes on top.
It keeps in the fridge for up to four days, but in my house it never lasts that long.