Roasted zucchini and yogurt spread
Roasted zucchini and yogurt spread recipe in the zucchini category
Recipe ingredients:
- 2 pounds zucchini, about 6 medium, washed well, halved lengthwise and cut crosswise into 1/8 inch thick slices
- 2 1/2 tablespoons olive oil
- 2 teaspoons salt
- 1/2 cup plain yogurt
- 4 scallions, chopped fine
- Pita toasts:
- 4, 6 inch, pita loaves
- 2 tablespoons olive oil
Recipe method:
- Preheat oven to 500 degrees F.
- In a large shallow roasting pan toss zucchini with oil and salt 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.
- Pita toasts:
- Preheat oven to 350 degrees F.
- Halve loaves horizontally to form 8 rounds.
- Brush rough sides of rounds with oil and season with salt.
- Cut each round into 8 wedges and bake in 2 batches on a baking sheet in middle of oven until golden, about 10 minutes.
- Cool toasts on a rack.
- Toasts may be made 1 week ahead and kept in sealable plastic bags at room temperature.
Tags: roasted, yogurt, spread, recipe, zucchini, recipes, cooking