Middle Eastern Warm Zucchini Dip

READY IN: 20mins
Recipe by chef FIFI

This recipe is a very flavorful recipe that is healthy and easy. When making traditional stuffed zucchini, the inside of the zucchini is set aside for later use and this is how its used. I sometimes just buy zucchini just to make this dish. You need the long green zucchini for this recipe. This recipe is usually a side dish at our table.* You may want to cut down on the amount of Maggi, or add it in increments until the desired amount of saltiness is achieved*

Top Review by justcallmetoni

Loved the texture, flavor and simplicity of this one. I could not find Maggi brand and had to use Knorr boullion. Though I enjoyed the intensity of flavor from the cube, the saltiness was a bit too overpowering. Wondering if finding the correct brand would have made a difference. In the meantime, thinking a mix of mix of low sodium and regular boullion might work. Will try that and re-review as there is certainly no shortage of zucchini right now. Thanks Chef Fifi.

Ingredients Nutrition

  • 473.18 ml grated zucchini (Italian marrow zucchini)
  • 177.44 ml diced onion
  • 1 maggi chicken bouillon cube (use 1/2 of cube, then if preferred add 2nd half of cube)
  • 1.23-2.46 ml dried and crushed mint (optional)
  • 28.39 ml vegetable oil


  1. Peel zucchini skin off.
  2. Finely grate the zucchini using a mandolin.
  3. Heat some vegetable oil and add the onions to the hot oil.
  4. Once onions become translucent and golden in color, add zucchini.
  5. Let zucchini cook for about 10 minutes or until soft and tender and then add the Maggi cube and mint(rubbing dried mint between your hands to grind it down).
  6. Let cook for another 2-5 minutes or so, or until squash is done.
  7. Place in a bowl and enjoy with some pita bread.

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