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Roasted Zucchini and Yogurt Spread

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Appetizer Summer

Ingredients:

  • 2 lb Zucchini, washed, halved
  • Lengthwise, and cut
  • Crosswise into 1/8" slices
  • 2 1/2 tb Olive oil
  • 2 ts Salt
  • 1/2 c 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@gnn.com>
 
Recipe By : Gourmet/September 1995