Zucchini dip

Zucchini dip
Zucchini dip Photo: Marina Oliphant

In France, zucchini would be known by its French name, courgette.


1/2 cup extra virgin olive oil

4 zucchini, cut into 2cm chunks

1 clove garlic, finely chopped

1 teaspoon coriander seeds, coarsely crushed


Freshly ground black pepper

Juice of 1/2 lemon


Heat 2 tablespoons of the oil in a saucepan over a moderate heat, then tip in zucchini, garlic and coriander seeds and season lightly with salt and pepper.

Lower heat, cover tightly and cook gently for 20-30 minutes until tender.

Remove from heat. Mash zucchini roughly with a fork, then season to taste with lemon juice and more salt and pepper.

Transfer to food processor and process briefly, adding the rest of the olive oil. Check and adjust seasoning.