Creamy Zucchini Spread with Eggs and Feta (Gluten Free)

Creamy Zucchini Spread with Eggs and Feta (Gluten Free)

This creamy zucchini spread tastes so good on a slice of bread. If you are tired of traditional spreads and dips this recipe is for you. The ingredients are healthy, easy to find and affordable. To prepare this spread you are going to need zucchini, hard boiled eggs, feta, dill, garlic and yogurt. You are also going to need a food processor or a blender.

Creamy Zucchini Spread with Eggs and Feta

Why should you make this creamy zucchini spread

Zucchini and summer squash are in season now and they are very affordable. You can buy them from your local farmers or from any grocery store. Seasonal vegetables are also higher in vitamins, fiber, and antioxidants than vegetables that are not in season. The climate, soil content and sun intensity contribute to its superior nutrient composition.

You can serve this dish as an appetizer for any gathering. If you have some crackers or chips with it can be a delicious starter or snack. You can also make a sandwich a wrap with it. Pack it in a lunch box with an ice pack. There are so many possible ways to enjoy this spread.

This recipe is gluten free and low carb if you don’t serve it with bread. If you want to serve it with bread or crackers make sure that they are appropriate for your diet.

Creamy Zucchini Spread with Eggs and Feta

How to make the perfect hard boiled eggs every time?

I use this method of boiling eggs for years and it never fails me. I always get consistent results and easy to peel eggs.

Remove the eggs from the refrigerator. Fill a medium pot with enough water to cover the eggs. Bring the water to boil. Use a spoon to add the eggs to the boiling water. Then set a timer for 7 minutes for smaller eggs and 8 minutes for large eggs. Fill a bowl with cold water and ice. Once the timer beeps use a slotted spoon to remove the eggs from the boiling water and place them in the ice bath. Cool off the eggs for 5 minutes for and peel.

Creamy Zucchini Spread with Eggs and Feta

Helpful tips about preparing the creamy zucchini spread

To roast the zucchini, preheat an oven or a convection oven to 400F. Wash them and trim the ends. Then slice them to 1/2-inch rounds. If you use a convection oven, put the zucchini on the rack and drizzle some olive oil on top. Season with salt and pepper and bake for 15-20 minutes. If you don’t have a convection oven you have to flip the zucchini halfway through baking.

I recommend using whole, full fat yogurt and cheese. This will create the creamiest texture.

I prefer to use cow feta in brine. This is my favorite type of feta because it is creamy and milder in taste. Unfortunately, it is not easy to find. I buy it from an international store, or I order it online. You can use whatever feta you have and like. I don’t recommend using feta that is already crumbled, because it has additives and anti-caking agents.

Store leftover zucchini spread in an airtight container in the refrigerator for 2-3 days.

Creamy Zucchini Spread with Eggs and Feta

Prep Time20 minutes
Cook Time20 minutes
Cool off20 minutes
Total Time1 hour
Course: Appetizer, Dip, Side Dish, Snack
Cuisine: Mediterranean
Keyword: dill, feta, garlic, hard boiled eggs, olive oil, walnuts, yogurt, zucchini

Equipment

  • Food processor, blender

Ingredients

  • 3 medium sized zucchini
  • 2 Tbsp olive oil
  • 2 garlic cloves
  • 2 hard boiled eggs
  • ½ cup Plain or Greek yogurt whole
  • 3 oz feta cheese
  • ¼ cup fresh dill
  • salt and pepper to taste
  • a handful of walnuts raw or roasted

Instructions

  • Preheat the oven to 400F.
  • Boil two eggs and remove the shells. Read the method I use to cook hard boiled egg in the blog post.
  • Slice the zucchini to ½ inch rounds and spread them on a baking sheet. Drizzle with olive oil. Season with salt and pepper.
  • Bake them for 10 minutes then flip the zucchini rounds and bake on the other side. If you have a convection oven place them on a oven safe wire rack. With this method you don’t have to flip them, but cooking time might be shorter.
  • After the zucchini are done baking, cool them off for 15-20 minutes.
  • To prepare the spread add the roasted zucchini, hard boiled and peeled eggs, peeled garlic, feta, dill and yogurt in a food processor or a blender. Process until the desired consistency. Taste for seasoning and add more salt and pepper if needed.
  • Serve in a deep dish (bowl) topped with some chopped walnuts, crumbled feta and chopped dill.
Creamy Zucchini Spread with Eggs and Feta

Other zucchini recipes you might like

One Pot Zucchini Rice with Olives and Dill (Vegan)

Zucchini Feta and Dill Bake (Low Carb, Gluten Free)

Raw Zucchini Noodles With Peanut Sauce (Low Carb and Vegan)

Spring Vegetable Spaghetti with Asparagus Peas and Zucchini



Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating