Mashed courgette dip

Mashed courgette dip

Total: 1 hr 15 Min. | Active: 15 Min.
vegan, lactose-free, gluten-free, Low Carb
Nutritional value / person: 122 kcal
, Fat: 9 g
, Carbohydrate: 5 g
, Protein: 4 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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To marinate the courgette

3 courgettes, cut into wedges
6 garlic cloves
2 tbsp olive oil
½ tbsp Dried peppermint leaves, coarsely crushed
½ tsp fennel seeds, coarsely crushed
½ tsp salt


1 tbsp lemon juice
1 tbsp olive oil
1 tbsp sunflower seeds, roasted
2 tbsp peppermint, roughly chopped
a little sea salt
a little pepper
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How it's done

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To marinate the courgette

Place the courgette and garlic in an ovenproof dish. Add the oil, mint, fennel seeds and salt, mix.

To roast

Approx. 1 hr. in the centre of an oven preheated to 200°C. Remove, allow to cool slightly.


Roughly mash the courgette, cut through the skin a little if it is not entirely mashable. Squeeze the garlic out of its skin, mix in along with the lemon juice. Drizzle with oil. Scatter the sunflower seeds and mint over the top, season.

Good to know
Serve with: Flatbread

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