Name: Zucchini Mint Cream with Oriental Notes
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 6 Servings
Ingredients: 1 piece Onion; 600 g Zucchini; 4 tbsp Oil; 1 tsp Salt; 5 clove Garlic; 6 Stiele Mint; 0.5 tsp Cumin; 1 tsp Lemon juice; 1 tbsp Oil

Description

This zucchini and mint dip is a delicious and refreshing side dish that goes particularly well with grilled bread or vegetables. The combination of zucchini, mint and oriental spices such as cumin gives the dip a special touch. I particularly like to make it in summer, when zucchini is in season and the mint grows abundantly in the garden. The dip is quick to prepare and tastes good both warm and cold. An absolute must for any barbecue party or as a delicious snack in between! It can also be prepared well in advance and stored in the refrigerator.

Ingredients (9 ingredients)

1 piece Onion

600 g Zucchini

4 tbsp Oil

1 tsp Salt

5 clove Garlic

6 Stiele Mint

0.5 tsp Cumin

1 tsp Lemon juice

1 tbsp Oil

Preparation (6 steps)

Chop onion

Thermomix® Setting

3 sec/Speed 5

Peel 1 onion, quarter it and place in the mixing bowl. Chop 3 sec./level 5.

Sauté onion

Thermomix® Setting

3 min/248°F/Speed 1 120

Add 4 tbsp oil to the onions in the mixing bowl and sauté 3 min./120°C/level 1.

180

Grate zucchini

Thermomix® Setting

15 min/212°F/Speed 1 100 Reverse

Wash 600 g zucchini, coarsely grate and add to the mixing bowl together with 1 tsp salt. Simmer 15 min./100°C/level 1/reverse rotation.

900

Add garlic and mint

Thermomix® Setting

3 min/212°F/Speed 1 100 Reverse

Peel 5 cloves of garlic and place in the mixing bowl. Chop 3 sec./level 7. Wash and chop 6 sprigs of mint and add to the mixing bowl together with the garlic. Continue simmering 3 min./100°C/level 1/reverse rotation.

180

Season and finish

Thermomix® Setting

1 min/Speed 2 Reverse

Add ½ tsp cumin and 1 tsp lemon juice and stir in 1 min./level 2/reverse rotation. Season with salt.

Cool and serve

Let the dip cool down a little and drizzle with 1 tbsp oil before serving.

Finished cooking? Great! 🎉

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About this recipe

This zucchini mint dip is a creation that arose from the need to process a huge zucchini harvest. Every year I look forward to zucchini season, but sometimes they grow faster than you can eat them. That's how the idea came about to not just fry or bake them, but to turn them into something new and exciting. The oriental note came from my love for cumin and lemon juice, which I often use in Mediterranean and Middle Eastern cuisine. The zucchini forms the base of this dip. It is mild in taste, making it an ideal carrier for the more intense aromas of garlic, mint and cumin. Cooking it in the Thermomix® makes it soft and creamy. The onion provides a light sweetness and an aromatic depth, which is further enhanced by sautéing. The garlic brings a pleasant spiciness and seasoning to the dip, while the fresh mint provides a refreshing note that is particularly welcome in summer. The cumin gives the dip a warm, earthy note that is reminiscent of the aromas of the Orient. The lemon juice provides a pleasant acidity that balances the other aromas and makes the dip more vibrant. When preparing in the Thermomix®, it is important not to grate the zucchini too finely, otherwise it will disintegrate too quickly. Coarse pieces retain their texture better and provide a pleasant bite. Be sure to use the reverse rotation to gently simmer the zucchini instead of chopping it. Sautéing the onion is an important step to develop its sweetness and aroma. If you don't have fresh mint on hand, you can also use dried mint, but keep in mind that dried mint is more intense, so use less. This recipe is already perfect for a vegetarian version. For a vegan version, make sure that the oil you use is purely vegetable-based. You can also add other spices to adapt the dip to your taste. A pinch of chili flakes adds a pleasant spiciness, while smoked paprika powder adds a smoky note. Coriander greens instead of mint provide a completely different, but equally delicious flavor. This zucchini mint dip is versatile. It goes perfectly with grilled bread, vegetable sticks or as a side dish to falafel or halloumi. It can also be used as a dip for tortilla chips or as a spread. I like to serve it with a dollop of yogurt or a drizzle of olive oil. The dip can be prepared well in advance and stored in the refrigerator. It will keep for 2-3 days without any problems. Before serving, however, it should have some time to come to room temperature so that the aromas can fully develop. You can also heat it up slightly, but be careful not to cook it, as the mint can become bitter.