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1. Peel the zucchini and reserve the skin.
2. Cut the zucchini into pieces about 1-inch (3cm) thick and place them in a steamer basket.
3. Steam for 20 minutes until soft.
4. Meanwhile, heat a skillet with 1 tablespoon of olive oil over medium-high heat.
5. Add the zucchini skin and a pinch of salt.
6. Cook, stirring occasionally, for 5 minutes, or until the skin is softened.
7. Soak the sourdough in cold water for 1 minute, then squeeze out the excess water.Pro tip: The secret to the creamy texture lies in the soaked sourdough.
8. Make sure to squeeze out as much water as possible to prevent the dip from becoming watery after blending.
9. Add the zucchini, skin, sourdough, freshly grated Parmesan, parsley, and lemon juice to a food processor.
10. Season with the remaining salt and blend until smooth.
11. Add the zucchini, skin, sourdough, freshly grated parmesan, parsley, and lemon juice to a food processor.
12. Season with the remaining salt and blend until smooth.
13. Transfer the zucchini dip to a serving platter.
14. Top with additional grated parmesan, lemon zest, and fresh mint leaves.
15. Drizzle with olive oil and enjoy with your favorite bread.

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