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Zucchini Dip and Roasted Tomatoes

Charcuterie board additions that are easy, quick, nutrient dense and delicious.

 

Do you have so many Zucchini and Tomatoes that you don’t know what to do with?  Or you have an event that you are attending and you are so excited to be hanging out with others?

 

Here are some simple and delicious appetizers to add to crackers. Add nuts, add smoked salmon and cheese.  The Zucchini Dip can replace or be a great addition to a cheese plate.

 

What I like about these? No sugar! So many appetizers contain sugar. Break the habit of using sugar! I love how delicious these are! and How simple!  Please Enjoy!

I roasted these two at the same time. Depending on your altitude, moisture where you live or in your vegetables you will vary from 10-20 min for roasted zucchini and tomatoes. 

 

The Tomatoes, I have canned from this exact recipe. If you want to do that, please boil in covered or almost covered in water for approximately 20 minutes to seal.

 

 

Zucchini Dip

Preheat Oven 400 For 10-20 min 

2-3 small zucchinis sliced in ÂĽ inch strips

2-3 garlic cloves

Toss in Avocado Oil

Sprinkle with Bay Leaves

Herbs de Provence or Thyme and Oregano.

Paprika 

Red pepper flakes

Put in a food processor or blender, add olive oil if you want it to be more liquid.


 

Yum

Roasted Tomatoes 

Preheat Oven 400 For 10-20 min till desired 

1 pint of small tomatoes

2 garlic cloves

Toss in Avocado Oil

Sprinkle with bay leaves,  

Herbs de Provence or Thyme and Oregano.

I like to put them in small canning jars. Press the tomatoes to the side of the jar to get tomato juice.

 

Squeeze Tomatoes against jar side while hot in small jar; then boil if you want it canned
Finish Product: Zucchini dip and yummy Roasted Tomatoes
ENJOY! With crackers and feta cheese, with healthy raw nuts. Have fun in life!