Roasted Zucchini with Healthy Aioli Dip and Mint
These roasted zucchinis served with a healthy aioli dip and fresh mint have become one of my summer classics. It’s a simple recipe, ready in less than 30 minutes, that makes a nice and fresh addition to any table.
Table of Content
This recipe for roasted zucchinis with aioli and mint is perfect as an appetizer or side dish – I usually serve them on a large plate to share. Perfect for summer barbecues!
Ingredients and Alternatives
Roasted zucchinis
- Zucchinis: Opt for firm and fresh zucchinis for this recipe. You can also experiment with other vegetables like eggplant, cauliflower, or even carrots.
- Olive Oil: For me, the best oil for roasting zucchinis in the oven.
- Oregano: To season the zucchinis. You can also use dried thyme or rosemary or Herbes de Provence.
- Salt & pepper
Healthy aioli dip
- Mayonnaise: You can make your own mayonnaise or buy it ready-made to save time.
- Greek Yogurt: I replace part of the mayonnaise with plain Greek yoghurt to lighten the aioli sauce, as it contains much less fat than mayonnaise. You can use another type of yogurt, but the texture may change and be more liquid.
- Garlic: It wouldn’t be aioli without garlic! You can use a raw garlic clove or fresh garlic. I don’t recommend garlic powder because the taste won’t be the same. Adjust the quantity according to your taste, be careful as raw garlic is very flavorful. For my taste, half a clove is enough.
- Lemon: To enhance the taste of the aioli and add some freshness.
- Salt: I often use fleur de sel or sea salt, finer than table salt.
Garnish
- Mint: I use fresh mint, I chop some and keep a few whole leaves for decoration.
- Flat Parsley: Or other fresh herbs, according to your taste.
You will find the exact quantities in the recipe card.
Roast the Zucchinis
Start by preheating your oven to 350 °F (180 °C).
Cut the zucchinis into slices or like me in sticks, according to your preference. In a bowl, mix the zucchinis with olive oil, dried oregano, salt, and pepper until well coated.
Arrange the seasoned zucchinis on a baking sheet lined with parchment paper, making sure they’re in a single layer. Roast them in the preheated oven for about 25 minutes until they’re tender and lightly caramelized. If you’re using an air fryer, reduce the baking time to 20 minutes.
Prepare the Healthy Aioli
While the zucchinis are roasting, prepare the healthy aioli dip. In the bowl of your food processor, add the Greek yogurt, mayonnaise, garlic, salt, and a squeeze of lemon juice. Blend until you obtain a creamy dip.
Serve with Mint and Parsley
Start by spreading the aioli dip on a large plate. Place the roasted zucchinis on top. Sprinkle with chopped mint and flat parsley. Add a pinch of fleur de sel, black pepper, and finish with a drizzle of extra virgin olive oil.
FAQ: Roasted Zucchini with Aioli and Mint
You can keep the roasted zucchinis for 3-4 days. Place them without the sauce in an airtight container in the refrigerator.
If you made this light aioli with homemade mayonnaise, you must consume it within 48 hours. If you used store-bought mayonnaise, the aioli will keep for at least 4 days in the refrigerator.
Yes, you can easily make a vegan version of this dish by using dairy-free alternatives for the aioli sauce, such as vegan mayonnaise and plant-based yogurt.
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Recipe Card
Roasted Zucchini with Healthy Aioli Dip and Mint
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Ingredients
Roasted Zucchinis
- 3 medium zucchini
- 2 tablespoon olive oil
- ½ teaspoon dried oregano
- Salt
- Black pepper
Healthy Aioli
- 2/3 cup Greek yogurt
- 1/3 cup mayonnaise
- 1 clove garlic small, minced
- 1 tablespoon lemon juice
- Salt
Garnish
- ½ cup fresh mint leaves
- ½ cup flat parsley
- Black pepper
Instructions
- Preheat the oven to 390 °F (180°C). Place the zucchinis in a large mixing bowl and add olive oil, dried oregano, salt, and pepper. Mix well to coat evenly.
- Transfer on a baking tray covered with parchment paper or on your air fryer basket.
- Bake for 25 minutes in the oven (or 20 minutes in the air fryer).
- In a bowl, mix the Greek yogurt, mayonnaise, garlic, salt, and a squeeze of lemon juice.
- Start by spreading the healthy aioli on a large plate. Place the roasted zucchinis on top. Sprinkle with chopped mint and flat parsley.
- Add a pinch of fleur de sel, black pepper, and finish with a drizzle of extra virgin olive oil.
