Roasted zucchini and yogurt spread
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Zucchini, washed, halved |
| Lengthwise, and cut | ||
| Crosswise into 1/8\" slices | ||
| 2½ | tablespoon | Olive oil |
| 2 | teaspoons | Salt |
| ½ | cup | Plain yogurt |
| 4 | Scallions -- chopped fine | |
Directions
Preheat oven to 500F.
In a large shallow roasting pan toss zucchini with oil and roast in middle of oven, stirring once, until browned and falling apart, about 25 minutes.
Cool zucchini and in a bowl mash coarse with a potato masher or fork. Stir in yogurt, scallions, and salt and pepper to taste. (Spread may be made 1 week ahead and chilled, its surface covered with plastic wrap.) Serve spread at room temperature with pita toasts.
Posted to MC-Recipe Digest V1 #144 Date: Tue, 09 Jul 1996 10:37:41 From: PATRICIA KRAMER <PIK848@...> Recipe By : Gourmet/September 1995