Mediterranean Zucchini Dip (Candida‑Friendly)

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Mediterranean Zucchini Dip (Candida‑Friendly)

candida-friendly zucchini dip recipe in a bowl surrounded by vegetables, carrots, tomatoes and crackers
Print Recipe
Prep Time10 minutes
Cook Time10 minutes
Cuisine: Mediterranean
Keyword: anti-inflammatory, Candida-Friendly

Ingredients

  • 2 medium zucchinis halved lengthwise
  • 1 cup plain Greek yogurt unsweetened, low‑lactose
  • 1  Tbsp freshly squeezed lemon juice
  • 1  Tbsp extra‑virgin olive oil
  • 1 garlic clove minced
  • 1  Tbsp chopped fresh herbs parsley, dill, or basil
  • Salt & pepper to taste

Step-by-Step Instructions

  • Roast zucchini halves (cut‑side down) at 200 °C (400 °F) for 10 min until soft. Let cool.
  • Scoop out roasted zucchini into a blender or bowl.
  • Add yogurt, lemon juice, olive oil, garlic, herbs, salt & pepper.
  • Blend/mash until smooth and creamy.
  • Serve alongside raw veggies (e.g. carrots, cucumber, bell peppers) or Candida‑safe crackers — a perfect snack or appetizer.

Notes & Tips

Why It Works for Candida Healing
  • Uses non-starchy veggies (zucchini)
  • Includes healthy fats (olive oil)
  • Low in natural sugars
  • Simple, nutrient-rich, gut-soothing

Nutrition

Serving: 2cups