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Snack recipe · from the recipe book

Garlic Herb Zucchini Walnut Spread with Crudités

A silky, nutty spread of skillet-charred zucchini, toasted walnuts, basil and parsley with a bright garlic bite, served with crisp carrots, celery and snow peas.

Garlic Herb Zucchini Walnut Spread with Crudités

Ingredients

  • 2 medium400 gZucchinicut into half-moons
  • ½ cup chopped60 gWalnuts
  • 3 cloves9 gGarlicthinly sliced
  • 1½ tbsp20 gOlive oildivided
  • ¼ cup crumbled40 gFeta cheesecrumbled
  • ⅔ cup leaves15 gFresh basilleaves
  • 2½ tbsp chopped10 gFresh parsleyleaves
  • 1 tbsp15 gLemon juice
  • ⅛ tsp1 gSalt
  • ½ tsp1 gBlack pepper
  • 3½ medium200 gCarrotscut into sticks
  • 4 stalks160 gCelerycut into sticks
  • 2 cups120 gSnow peastrimmed

Steps

  1. Cut the carrot and celery into sticks, trim the snow peas, and chill them while you make the spread.
  2. Toast the walnuts in a dry large skillet over medium heat, stirring, for 4 to 5 minutes until fragrant; move them to a food processor.
  3. Add half of the olive oil to the skillet over medium-high heat. Add the zucchini in one layer and cook without stirring for 4 minutes, then stir and cook 5 to 6 minutes more until browned and soft.
  4. Lower the heat to medium, add the garlic and cook 1 minute until golden. Transfer the zucchini and garlic to a plate and cool for 10 minutes.
  5. Add the cooled zucchini and garlic to the walnuts with the feta, basil, parsley, lemon juice, salt, black pepper and the remaining half of the olive oil. Pulse until mostly smooth with a little texture.
  6. Spoon the spread into a bowl and serve with the carrot, celery and snow peas for dipping.

Contains: Milk, Tree nuts.

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Saved in the Every Helping recipe book on October 24, 2026.

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