Zucchini Dip

Preheat the oven to 220 °C (425 °F) with the top heating element on. Wash the zucchini and cut them into small cubes. Drizzle with a little olive oil, season with salt and toss well. Spread them on a baking sheet lined with parchment paper and roast until golden. When they're done, set aside a few of the roasted zucchini for garnish.

In a bowl, mix the strained yogurt, skyr, finely chopped dill and pressed garlic. Add the slightly cooled zucchini and stir well. Lightly mash them with a fork for an even creamier dip if you like.

Transfer the dip to a serving bowl and garnish with the reserved zucchini, a little fresh dill and a few drops of olive oil. For the best flavor, chill it in the fridge for 20–30 minutes before serving.